New England Clam Chowder
3 dozen hard shell clams, shucked, with their juices reserved (about 3
cups, 750 ml)
or 2 cups (500 ml) canned chopped clams
2 medium-sized potatoes, peeled and cut into 1/2 inch (1 cm) dice (about
2
cups, 500 ml)
2 oz (50 g) salt pork or bacon, cut into 1/4 inch (5 mm) dice
1 cup (250 ml) finely chopped onions
2 cups (500 ml) milk
1/2 (125 ml) cup heavy cream
Salt and freshly ground black pepper to taste
4 tsp (20 ml) butter (optional)
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 and they
have
rendered all their fat. 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
milk, 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 the cream, 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. Ladle into warm bowls, and place a teaspoon (5 ml) of butter on
top of each serving (optional, but very traditional). Serves 4.