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Clam
Chowder
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| If you open and clean your own clams, strain the juice
through cheesecloth to remove sand and possibly bits of shells. Wash
the clams well and chop in a blender or food processor. Be certain
to taste the clam chowder before adding salt; clams are inclined to
be salty, so additional salt may not be needed. |
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| 4 slices bacon - cut up 1 medium onion 1 to 2 tablespoons of flour 2 cups strained clam juice 1 medium potato, peeled and diced |
Pinch of dried or powdered thyme 1 cup of milk 1 cup chopped clams salt and freshly ground pepper to taste Pilot crackers |
| Slowly cook bacon in a 2 1/2 quart saucepan until pieces are crisp. Add onion and cook, stirring, until tender but not browned. Stir in flour, then clam juice. Add potato ( and thyme, if desired), bring to a boil, cover, and simmer 15 minutes or until potatoes are tender. Stir in milk and reheat (do not boil). Add clams and again reheat, but do not boil. Taste and, if needed, add salt and pepper. Clam chowder is sometimes served with a bit of butter floating on top; but in any event, serve with pilot crackers. Makes 1 quart. | |