New England Clam Chowder

1. 1

   Scrub clams well and put in a saucepan with water.

2. 2

   Steam clams, covered, over moderately high heat 5 to 8 minutes, checking them every minute after 5 minutes and transferring them with tongs as they open to a bowl.

3. 3

   Discard any clams that are unopened after 8 minutes and reserve cooking liquid.

4. 4

   When clams are cool enough to handle, remove from shells and coarsely chop.

5. 5

   Carefully pour reserved cooking liquid through a fine sieve into a small bowl, leaving any grit in pan.

6. 6

   Separately chop bacon and onion.

7. 7

   Peel potato and cut into 1/4-inch dice.

8. 8

   In cleaned pan cook bacon in butter over moderate heat, stirring, until golden.

9. 9

   Add onion and cook, stirring, until softened.

10. 10

    Stir in potatoes and cooking liquid.

11. 11

    Simmer mixture, covered, until potatoes are tender, about 3 minutes.

12. 12

    Stir in clams, half-and-half, and pepper to taste and cook until heated through, about 1 minute (do not let boil).

13. 13

    Stir in parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.