FISH HOUSE CLAM CHOWDER

FISH HOUSE CLAM CHOWDER image

Number Of Ingredients 13

1 lb (500 gm) manilla clams
1 c vermouth
3 c canned clam nectar (750 ml)
2 c diced onion
2 c. diced celery
2 c whip cream or milk
sea salt to taste
1/2 tsp finely ground pepper
3 tbsp cornstarch
3 tbsp water
2 c canned clams (500 ml) drained - use liquid as part of the 3 cups of clam nectar
1/2 lb (250 gm) sliced bacon cooked crisp and drained
2 lrge russet potatoes cooked and cubed.

Steps:

Place manilla clams & Vermouth in a large pot. Cover and steam until clams open. Strain the liquid from the clams and return the liquid to the pot. Let the liquid reduce by half over high heat. Add the clam nectar, onion and celery. Bring to a boil and then add whip cream and s & p. When mixture returns to boil, stir the cornstarch and water together and whisk into the mixture. Simmer 5 min. Add the canned clams, bacon, potato simmer and heat through. Ladle and garnish with manilla clams