NEW ENGLAND CLAM CHOWDER
24 fresh clams ( 3 6 1/2 ounce cans of whole or chopped clams with liquid.)
4 cups boiling water
2 tablespoons butter
1 small onion, chopped
2 slices lean bacon, cooked and crumbled
4 medium potatoes, thinly sliced
4 cups water
1 quart milk or half-and-half
salt and freshly ground black pepper
Clean the clams thoroughly with a vegetable brush if using fresh. In a large soup pot, cover the unopened clams with the boiling water. As each shell opens, remove the clam and set aside. Pour the liquor from each shell into the soup pot.
Remove the thin skin from each reserved clam and cut off the black end and discard. Chop the tough parts of the clams and the the soft parts whole. Set aside.
In a small saucepan, melt 1 tablespoon of the butter and saute the onion until transparent. Add the onion, bacon, potatoes, and the water to the soup pot. Simmer, covered, for 25 minutes, or until the potatoes are tender.
Add the reserved clams, milk, and remaining butter and simmer 10 minutes. Add the salt and pepper to taste and serve with crackers.
Yields: 8 - 10 servings
