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1
Wash well and drain: 2 pounds clams.
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2
Place in a heavy pot with 1/3 cup water.
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3
Cover and cook over medium-high heat until the clams open.
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4
Remove the clams from the pot.
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5
When cool, remove the clams from their shells.
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6
If they are big clams, chop them; other wise, leave them whole.
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7
Strain the liquor left in the pot through a couple layers of cheesecloth.
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8
Peel and cut into small cubes: 1/4 pound potatoes (about 3/4 cup, cubed).
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9
Cook the potatoes in salted boiling water until almost done.
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10
Drain and set aside.
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11
Heat in a heavy soup pot: 2 teaspoons butter.
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12
When melted, add: 1 1/2 slices bacon, cut crosswise into 1/4-inch pieces.
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13
Cook over medium heat until almost crisp.
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14
Remove the bacon pieces and add: 1 onion, diced fine, 2 thyme sprigs, leaves only.
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15
Cook for a few minutes and add: 1 small celery stalk, diced fine.
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16
Continue cooking, stirring now and then, until the onions are soft and golden.
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17
Season with: Salt, Fresh-ground black pepper.
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18
Add the potatoes and bacon and cook for a couple of minutes.
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19
Add the clams with their liquor.
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20
Heat to a boil, immediately turn down to a simmer, and cook until the potatoes are soft, about 3 or 4 minutes.
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21
Pour in: 3/4 cup milk, 1/3 cup cream.
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22
Heat gently, but do not allow the chowder to come to a boil.
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23
Taste for seasoning and adjust as needed.
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24
Serve garnished with: Buttered croutons (see page 58), Fresh-ground black pepper.
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25
Use mussels instead of clams.
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26
Make a fish chowder.
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27
Cut fish fillets into bite-size pieces and use water or fish stock instead of the clam liquor.
