Clam Chowder with Buttered Croutons

  1. Wash well and drain: 2 pounds clams.
  2. Place in a heavy pot with 1/3 cup water.
  3. Cover and cook over medium-high heat until the clams open.
  4. Remove the clams from the pot.
  5. When cool, remove the clams from their shells.
  6. If they are big clams, chop them; other wise, leave them whole.
  7. Strain the liquor left in the pot through a couple layers of cheesecloth.
  8. Peel and cut into small cubes: 1/4 pound potatoes (about 3/4 cup, cubed).
  9. Cook the potatoes in salted boiling water until almost done.
  10. Drain and set aside.
  11. Heat in a heavy soup pot: 2 teaspoons butter.
  12. When melted, add: 1 1/2 slices bacon, cut crosswise into 1/4-inch pieces.
  13. Cook over medium heat until almost crisp.
  14. Remove the bacon pieces and add: 1 onion, diced fine, 2 thyme sprigs, leaves only.
  15. Cook for a few minutes and add: 1 small celery stalk, diced fine.
  16. Continue cooking, stirring now and then, until the onions are soft and golden.
  17. Season with: Salt, Fresh-ground black pepper.
  18. Add the potatoes and bacon and cook for a couple of minutes.
  19. Add the clams with their liquor.
  20. Heat to a boil, immediately turn down to a simmer, and cook until the potatoes are soft, about 3 or 4 minutes.
  21. Pour in: 3/4 cup milk, 1/3 cup cream.
  22. Heat gently, but do not allow the chowder to come to a boil.
  23. Taste for seasoning and adjust as needed.
  24. Serve garnished with: Buttered croutons (see page 58), Fresh-ground black pepper.
  25. Use mussels instead of clams.
  26. Make a fish chowder.
  27. Cut fish fillets into bite-size pieces and use water or fish stock instead of the clam liquor.

clams, potatoes, butter, bacon, onion, thyme, celery stalk, salt, freshground black pepper, milk, cream, buttered croutons, freshground black pepper

Taken from www.epicurious.com/recipes/food/views/clam-chowder-with-buttered-croutons-387249 (may not work)

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