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New England Clam Chowder

Recipe By :Simply Delicious by Sheila Lukins from Parade maga
Serving Size :6
Cuisine :
Main Ingred. :
Categories :Soups/Stews Shellfish

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
6 pounds cherrystone clams
3 medium onions --each coarsely
chopped
but kept separate
1 celery rib with leaves --cut 2" pieces
1 carrot --peeled, halved
2 bay leaves
3 sprigs fresh thyme --plus
1 tablespoon chopped fresh thyme
2 cups water
1/2 cup clam juice
1/2 pound slab bacon --cut 1/4" dice
2 tablespoon unsalted butter
8 small white new potatoes --cut 1/4" dice
2 cups heavy cream
Freshly-ground black pepper --to taste
2 tablespoon chopped flat-leaf parsley
===== OPTIONAL =====
Oyster crackers --for serving

Wash the clams well in cold water and put into a heavy soup pot. Add
1 chopped onion, the celery, carrot, 1 bay leaf and the thyme sprigs.

Add water and clam juice. Cover the pot and bring to a boil over high
heat. Cook until the clams open, shaking the pot occasionally.
Remove clams from their shells, pouring any remaining broth back into
the pot. Cover the clams and set aside. Strain the broth through a
fine sieve and set aside.

Add the bacon to the pot and cook over low heat until the fat is
rendered and the bacon is slightly crisp, about 10 minutes. Add the
remaining chopped onions, the remaining bay leaf, chopped thyme and
butter. Cook for 15 minutes, stirring, to wilt the onions. Add the
potatoes and the strained broth. Simmer, partially covered, over
medium heat for 12 to 15 minutes or until the potatoes are cooked
through. Skim any foam that rises to the surface.

Meanwhile, coarsely chop the reserved clams. Add them to the pot
along with the cream; simmer over medium heat for 5 to 7 minutes or
until the clams are just cooked through. Do not overcook.

Season generously with pepper and stir in the parsley. Serve in mugs
with oyster crackers, if desired.

This recipe yields 6 to 8 servings.

Per serving (based on 8), without the oyster crackers: 464 calories,
25g carbohydrates, 36g protein, 23g fat, 114mg cholesterol.

Comments: When returning the chopped clams to the pot, try not to
heat them for too long, or they will toughen up.

Formatted for MC6 01-22-2003 by Joe Comiskey -



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