Classic New England Clam Chowder

Classic Clam Chowder Ingredients
- 10 pounds of clams in the shell, preferably cherrystone, scrubbed - 4 ounces of thick-cut bacon, finely chopped - 2 tablespoons of unsalted butter - 1 tablespoon of finely chopped thyme leaves - 2 medium yellow onions, chopped - 2 bay leaves - 2=1/2 pounds of new potatoes, cut into 1/4 inch cubes - 2 cups of heavy cream - Salt and pepper to taste - Oyster crackers and hot sauce (offer at the table)

Classic Clam Chowder Instructions
CLAMS: Boil two cups of water in a six quart pan over high heat. Add the clams, cover pan, and cook until all or most of the clams have steamed open, usually about 10 minutes. Remove the clams from the heat and let them cool Remove the clam meat from the shells, chop the meat, and set it aside.
BROTH Pour the clam cooking liquid through a fine strainer into another bowl. You will need 6 cups of broth, so if there is not enough, ad water to make 6 cups.
CHOWDER: Cook the bacon in a 6 quart pan over medium heat until the bacon is crisp and the fat has rendered, usually about 10 minutes. Add the butter, thyme, onions, and bay leaves, and cook until[ the onions are soft, usually about 8 minutes. Add the clam broth and the potatoes and bring to a boil. When the mixture boils, reduce the heat to medium low and cook, stirring occasionally, until the potatoes are completely cooked, usually about 20 minutes. Add the chopped clam meat and the heavy cream and cook until thoroughly warm, usually about 5 minutes (do not let it boil). Season the chowder with salt and pepper serve. Offer oyster crackers and hot sauce at the table.

See also
Kathie's Recipes A to Z
Kathie Fry's Official Web Site
Ask About Sports
Travel Guides International