NEW ENGLAND CLAM CHOWDER

NEW ENGLAND
CLAM CHOWDER

36 small hard-shelled clams (less than 2 inches wide) , such as littlenecks, scrubbed well

11⁄2 cups cold water

2 medium boiling potatoes

2 tablespoons unsalted buuter

2 bacon slices, chopped

1 small onion, chopped

1 cup half-and-half

Freshly ground black pepper

2 tablespoons chopped fresh flat-leaf parsley

In a 4-quart saucepan, place the clams in water and bring to a boil over medium high heat. Cover and steam until clams open, 5 to 8 minutes. Check frequently after five minutes and transfer clams to a bowl as they open. Discard unopened clams. Reserve cooking liquid.

When clams cool, remove from shells and coarsely chop. Pour cooking liquid through a fine-mesh sieve into a small bowl, leaving behind any grit.

Peel potatoes and cut into 1⁄4-inch dice.

In a large saucepan over medium heat, melt butter. Add bacon and cook, stirring occasionally, until golden, 4 to 5 minutes. Add onion and cook, stirring, until softened, about 5 minutes.

Stir in potatoes, reserved liquid and simmer, covered, until potatoes are tender, 5 to 7 minutes.

Stir in clams, half-and-half and pepper to taste. Cook until heated through, about 1 minute. Do not boil. Stir in parsley.

Servings: 4

Recipes from “The Gourmet Cookbook,” Houghton Mifflin, 2007