New England Clam ChowderFrom sunny 9 years ago
- 36 small hard-shelled clams (less than two inches wide), such as littlenecks, scrubbed well shopping list
- 1 1/2 cups cold water shopping list
- 2 medium boiling potatoes shopping list
- 3 tablespoons unsalted butter shopping list
- 2 bacon slices, chopped shopping list
- 1 small sweet yellow onion, chopped shopping list
- 1 cup cream - half-and-half will do. shopping list
- salt shopping list
- Freshly ground black pepper shopping list
- 2 tablespoons chopped fresh flat-leaf parsley shopping list
How to make it
- Put clams and cold water in a 4-quart saucepan and bring to a boil over moderately high heat. Cover and steam until clams open, five to eight minutes, checking frequently after five minutes and transferring them to a bowl as they open. Discard any clams that have not opened. Reserve cooking liquid.
- When clams are cool enough to handle, remove from shells and coarsely chop. Carefully pour cooking liquid through a fine-mesh sieve into a small bowl, leaving any grit in pan.
- Peel potatoes and cut into quarter-inch dice.
- Melt butter in a large saucepan over moderate heat. Add bacon and cook, stirring occasionally, until golden, four to five minutes. Add onion and cook, stirring, until softened, about five minutes. Stir in potatoes and reserved cooking liquid and simmer, covered, until potatoes are tender, five to seven minutes.
- Stir in clams, cream, and salt & pepper to taste and cook until heated through, about 1 minute; DO NOT LET BOIL. Stir in parsley.