New England Clam Chowder

• 1 dozen chowder clam (or 10oz. can of whole baby clams, drained and rinsed)
• 6 cups fish stock
• 1 ounce lean salt pork, coarsely chopped (or low-salt bacon)
• 2 large onions, coarsely chopped
• 1 lb potato, peeled and diced
• 2 cups 1% low-fat milk
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons chopped parsley

1. Prepare fresh clams by steaming in 1/4 cup fish stock until shells open, about 5 minutes. Remove with slotted spoon and cool. When cool enough, remove clams from shells and coarsely chop. If using canned clams, coarsely chop. Cook salt pork in a 4 quart saucepan over moderate heat about 3 minutes, until crisp and fat is rendered. With a slotted spoon, remove pork and discard. If using bacon, reserve for garnish. Add the onions to the pan with 1/4 cup of stock. Saute 5 minutes or until soft but not brown. Stir in potatoes and remaining fish stock and bring to a boil. Simmer, patially covered, stirring occasionally, about 10 minutes or until potatoes are tender. Remove from heat and puree about 2 cups of vegetables in a blender until smooth. Add the puree to the soup and return to the heat. Add the milk and clams and simmer 5 minutes to blend flavors. Season with salt and pepper and stir in parsley. Garnish with bacon.

chowder clam, fish stock, lean salt, onions, potato, milk, salt, pepper, parsley

Taken from www.food.com/recipe/new-england-clam-chowder-400036 (may not work)