CLAM CHOWDER

Clam Chowder image

Provided by Florence Fabricant

Categories one pot, soups and stews, appetizer

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

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Ingredients

2 ounces diced slab bacon
3/4 cup chopped onion
2 cups diced, peeled potatoes
4 cups milk
2 cups shucked chowder or cherrystone clams, coarsely chopped, liquid reserved
1/2 teaspoon dried thyme
Salt and freshly ground black pepper
1/2 cup heavy cream or 1/2 cup finely chopped canned tomatoes

Steps:

Place the bacon in a heavy saucepan and saute until golden. Stir in the onion and continue cooking until the onion is tender. Add the potatoes and half the milk. Bring to a simmer and cook until the potatoes are tender, about 30 minutes.
Roughly mash the potatoes with a fork, leaving some pieces. Add the remaining milk, the clams and clam liquid and simmer about 15 minutes. Stir in the thyme and season to taste with salt and pepper.
Stir in the cream for a New England-style chowder, or, for a Long Island tomato chowder, add the tomatoes instead. Bring to a simmer and serve.

Nutrition Facts : @context http, Calories 256, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 10 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 788 milligrams, Sugar 10 grams, TransFat 0 grams

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