Rhode Island Clam Chowder

By á-708

Ingredients

• 3 dozen hard shell clams, shucked, with their juices reserved (about 3 cups, 750 ml) or 2 cups (500 ml) canned chopped clams
• 2 oz (50 g) salt pork or bacon, cut into 1/4 inch (5 mm) dice
• 1 cup (250 ml) finely chopped onions
• 2-3 cups (500-750 ml) fish stock, bottled clam juice, or chicken stock, or combination of these
• 2 medium-sized potatoes, peeled and cut into
• 1/2-inch (1 cm) dice (about 2 cups, 500 ml)
• Salt and freshly ground black pepper to taste

Details

Servings 4

Preparation

Step 1

If using fresh clams separate the soft part of the clams (stomach) from the hard part surrounding it. Finely chop the hard part and set aside, and slice each soft part in two and reserve separately. Strain the clam liquor through two layers of cheesecloth and set aside. If using canned clams, drain the clams in a fine sieve over a bowl and reserve the liquid. In a large soup pot saute the salt pork over low heat until crisp. Remove and reserve. Add the onions to the fat remaining in the pot and cook over moderate heat for about 5 minutes, until they are translucent but not brown. Stir in the reserved clam liquor, the finely chopped fresh clams (do not add canned clams at this point), the fish stock, and the potatoes. Cover and simmer 10 to 15 minutes, until the potatoes are tender. Stir in the reserved soft parts of the clams (or the canned clams), the reserved salt pork or bacon, and simmer for an additional 3 minutes. Adjust the seasoning with salt and pepper. Allow to rest off heat for one to two hours, then reheat immediately before serving. Serves 4 to 6.