New England Clam Chowder
|Steamed clams||1 Pound (Canned Minced Clams Can Also Be Used)|
|Milk||2 Cup (32 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Freshly ground black pepper||To Taste|
1. Scrub the fresh clams and soak in three changes of cold water to remove any sand. Steam them over 1 cup water for 8 minutes until they open. Discard the shells and chop the clams into small pieces. Strain the broth through cheesecloth to remove the sand.
2 Peel and dice the potatoes; derind and cut the bacon into small pieces. Peel and finely chop the onion. Boil the potatoes in salted water for 15 minutes.
3 Fry the bacon in a saucepan until 1 tablespoon of fat has been rendered. Remove the bacon pieces and set aside, then sautÃ© the onion in the fat for 5 minutes. Add the strained clam broth or the liquid from the canned clams. Simmer for 5 minutes. Add the chopped clams, milk, cream, butter and, potatoes. Season with salt and simmer for 5 minutes or until the potatoes are tender.
4 Ladle the chowder into individual bowls and garnishs each with a sprinkling of black pepper and the bacon pieces.