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Clam Chowder

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					                                       Hearty                       L u n c h                                          &             Supper                        Sou   P   5   • 143


Clam Chowder
A traditional chowder from New              In a large, heavy saucepan, fry
England. The mixture of clams and
pork, with potatoes and cream, is
                                       3    the salt pork or bacon until it
                                       renders its fat and begins to
rich and utterly delicious.            brown. Add the onions and cook
                                       over low heat for 8 to 10 minutes
                INGREDIENTS            until softened.
Serves 8
48 clams, scrubbed
11/2 quarts water
14
/    cup finely diced salt pork
     or bacon                                                                                                                        Stir in the chopped clams.
3 onions, minced                                                                                                                 5   Continue to cook until the
1 bay leaf                                                                                                                       potatoes are tender, stirring from
3 potatoes, diced                                                                                                                time to time. Season to taste.
2 cups milk, warmed
                                                                                                                                      Stir in the warm milk and
1 cup light cream
salt and freshly ground black pepper
                                            Stir in the bay leaf, potatoes,
                                                                                                                                 6    cream and heat very slowly
                                                                                                                                 for 5 minutes longer. Discard the
                                       4
chopped fresh parsley, to garnish
                                            and clam cooking liquid.                                                             bay leaf; adjust the seasoning.
                                       Bring to a boil and boil for                                                              Serve sprinkled with chopped
     Rinse the clams well in cold      5 to 10 minutes.                                                                          fresh parsley.
1    water; drain. Place them in a
deep pan with the water and bring
to a boil. Cover and steam for
about 10 minutes until the shells
open. Remove from the heat.

     When the clams have cooled
2    slightly, remove them from
their shells. Discard any clams that
have not opened. Chop the clams
coarsely. Strain the cooking liquid                                                                          .41 .,.
through a strainer lined with
cheesecloth and reserve.
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posted:1/22/2013
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