New England Clam Chowder

• 2-3 dozen (approx. 5 lbs) of clams (largeneck or middleneck only).
• 1/4 cup Kosher Salt
• Scraps of onion, carrot, celery, thyme, basil, bay leaf
• 2 ozs bacon or salt pork
• 1 med. onion (diced)
• 1/2 TBL fresh Thyme (crushed)
• 1.5 TBL Butter (unsalted)
• 1 TBL fresh Parsley (chopped)
• 3-4 med. Potatos (white)
• 1.5 cups heavy Cream
• Oyster Crackers

1. Scrub clams with vegetable brush.
2. Place clams in pot with cold water to barely cover. Stir in Salt. Let stand 30 minutes to allow sand to rinse out. Rinse & drain in a colander.
3. Return clams to pot. Add 1-2 cups water and/or clam broth or clam juice, vegetable scraps.
4. Cover & steam until all clams open (10-15 minutes). Discard all unopened clams. Remove clams & set aside.
5. Strain liquid and retain liquid.
6. Remove clams from shells & cut into small pieces (under 1/2 inch).
7. In pot, place bacon, cut into small pieces, until crisp. Add in diced onion, bay leaf, thyme, butter. Cook mixture until onions are translucent.
8. Add reserved liquid.
9. Cut potatos into small pieces (under 1/2 inch) and add. Cook 12-15 minutes or until tender.
10. Stir in clams, heavy cream. Season with parsley, black pepper.
11. Simmer 15-20 minutes.
12. Serve with crackers.

largeneck, kosher salt, scraps, bacon, onion, thyme, tbl butter, parsley, potatos, heavy cream, oyster

Taken from www.epicurious.com/recipes/member/views/new-england-clam-chowder-1227579 (may not work)