Ingredients: |
Ingredients: 18 small hard-shelled clams, such as littlenecks
3/4 cup cold water
2 tablespoons garlic, minced
1 teaspoon thyme
1 teaspoon dill
4 bacon slices
½ small onion, chopped
1 medium boiling potato, cut into bite size pieces
2 celery stocks, chopped
1 large carrot, peeled and chopped
2 tablespoon unsalted butter
½ cup half-and-half
1 tablespoon fresh flat-leafed parsley leaves
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Directions: |
Directions:Scrub clams well and put in a saucepan with water. Steam clams, covered, over moderately high heat 5 to 8 minutes, checking them every minute after 5 minutes and transferring them with tongs as they open to a bowl. Discard any clams that are unopened after 8 minutes and reserve cooking liquid. When clams are cool enough to handle, remove from shells and coarsely chop. Carefully pour reserved cooking liquid through a fine sieve into a small bowl, leaving any grit in pan.
Separately chop bacon and onion. Peel potato and cut into 1/4-inch dices. In cleaned pan cook bacon in butter over moderate heat, stirring, until golden. Add onion, celery and carrots and cook, stirring, until softened. Stir in potatoes and cooking liquid. Simmer mixture, covered, until potatoes are tender, about 3 minutes. Stir in clams, half-and-half, and pepper to taste and cook until heated through, about 1 minute (do not let boil). Stir in parsley, dill, thyme and garlic. Reduce heat to low and simmer for 12-15 minutes, but do not let boil. |
This recipe for New England Clam Chowder is from