 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
I prefer a chowder that tastes very creamy - this one does the trick. Ingredients:
36 small hard-shelled clams (less than two inches wide), such as littlenecks, scrubbed well |
1 1/2 cups cold water |
2 medium boiling potatoes |
3 tablespoons unsalted butter |
2 bacon slices, chopped |
1 small sweet yellow onion, chopped |
1 cup cream - half-and-half will do. |
salt |
freshly ground black pepper |
2 tablespoons chopped fresh flat-leaf parsley |
Directions:
1. 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.
2. 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.
3. Peel potatoes and cut into quarter-inch dice.
4. 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.
5. Stir in clams, cream, and salt & pepper to taste and cook until heated through, about 1 minute; DO NOT LET BOIL. Stir in parsley.
|
|