Clam Chowder, New England

By arthurlemay

Ingredients

• 5 pound quahogs
• 1/4 cup salt
• 1 cup water
• 3 cups water
• 2 slices bacon, diced
• 1 onion, diced
• 1/2 tablespoon dried thyme
• 1 tablespoon butter
• 3 red potatoes, peeled and cut into 1/2-inch cubes
• 1 cup heavy cream
• freshly ground pepper, to taste
• 1 tablespoon parsley, chopped

Details

Servings 4
Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

Scrub the clams individually with a vegetable brush.
Place in a large soup pot, cover with col water and stir in the salt. Let stand for 30 minutes to rid the clams of sand. Rinse and drain in a colander.

Place the clams in a large soup pot and add water. Cover and steam over high heat until the clams are completely open, 10-15 minutes. Discard any that do not open.

Pour the cooking liquid through a fine-mesh sieve and set aside.

When he clams are cool enough to handle, remove the meat from the shells and coarsely chop. Set aside.

Place the bacon in a soup pot and cook,stirring, over medium heat until slightly crisp. Stir in the onion, bay leaf, thyme and butter. Cook until the onions are translucent then add the reserved clam broth along with the potatoes. Bring to a boil, reduce the heat, and simmer until the potatoes are tender, about 12 minutes. Stir in the chopped clams along with the heavy cream. Simmer for 5 minutes to heat through. Season with pepper and parsley.

Ladle into soup bowls and serve with common crackers.