east coast comfort food

New England Clam Chowder

makes about 5 cups

INGREDIENTS

5 lbs raw clams, scrubbed and cleaned

1 cup water

scraps of onion, celery, thyme, bay leaves

3 tbsp butter and bacon fat combination

1 onion, diced

1/2 tsp chopped thyme

1 bay leaf

2 cups new potatoes, diced

1 tbsp flour

1 cup heavy cream

1 tbsp chopped parsley

salt and pepper to taste

METHOD:

1. In a large pot add the clams, water and vegetable scraps. Cover and bring to a boil over high heat. Lower heat and steam for 10 to 15 minutes or until the clams are completely open.

2. Remove clams to a bowl and discard any unopened ones. Strain the steaming liquid and set aside.

3. Remove clams from shells and coarsely chop. Set aside.

4. In a large soup pot over medium high, add butter/bacon fat, onion, thyme, bay leaf and cook for 5 minutes or until onions are translucent.

5. Add flour and cook for another minute. Add reserved strained steaming liquid and potatoes. Bring to a boil and simmer for 10 minutes or until potatoes are tender.

6. Remove bay leaf. Add reserved chopped clams and heavy cream. Simmer for 5 minutes, but do not boil. Add parsley and season with salt and pepper to taste. Serve hot with biscuits or soda crackers.