New England Clam Chowder

Recipe by: Victoria Blashford-Snell, Brigitte Hafner | from The Illustrated Kitchen Bible

Cookstr

Course: Main Course

Total Time: Under 1 Hour

Skill Level: Moderate

Cost: Moderate

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Serve this rich, creamy soup with plenty of saltines or crusty bread.

Yield: Makes 4–6 servings

INGREDIENTS

36 littleneck clams
1 tbsp oil
4 slices bacon, sliced
1 onion, finely chopped
2 baking potatoes, such as russet, peeled and cut into ½ in (1cm) cubes
2 tbsp all purpose flour
2½ cups whole milk
Salt and freshly ground black pepper
½ cup heavy cream
2 tbsp finely chopped parsley

Directions

1. Place the clams and ¼ cup water in a large saucepan. Cover and cook over high heat, shaking the pan, until the clams open. Using tongs, transfer the clams to a bowl. Strain the liquid through a wire sieve lined with paper towels to remove grit. Add enough water to measure 2 cups. Remove the clams from the shells. Coarsely chop the clams, cover, and chill.

2. Heat the oil in a large, heavy pan over medium heat. Add the bacon and cook until crispy. Using a slotted spoon, transfer to paper towels to drain.

3. Add the onion and potatoes to the pan. Cook for 5 minutes, or until the onion has softened. Stir in the flour and cook for 2 minutes.

4. Stir in the clam juice and milk and season with salt and pepper. Cover, reduce the heat, and simmer for 20 minutes or until the potatoes are tender. Stir in the cream and clams, and heat through without boiling. Season and serve hot, topped with the bacon and parsley.

Variation:

Manhattan Clam Chowder: Delete the milk and cream. Add one 28 oz (794g) can chopped tomatoes with their juice to the pot with the clam juice. Substitute chopped thyme for the parsley.