Recipe: Bob's Clam Hut Chowder

BOB'S CLAM HUT CHOWDER

"Adapted from a recipe served at the popular Bob's Clam Hut in Kittery, Maine."

2 medium potatoes, peeled, cut into 1/4-inch dice
1 small onion, minced
1 rib celery, chopped
5 cups clam juice, divided use
1 cup water
1 tablespoon fresh thyme (or 1 teaspoon dried)
1 tablespoon butter
1 teaspoon Worcestershire sauce (or to taste)
1/2 teaspoon salt (or to taste)
Freshly ground pepper
2 cups minced clams
4 cups heavy (whipping) cream

Combine potatoes, onion, celery, 1 cup of the clam juice, 1 cup water, thyme, butter, Worcestershire, salt and pepper to taste in stockpot or Dutch oven. Heat to boil, stirring often. Reduce heat; simmer until potatoes are soft, about 20 minutes.

Stir in clams; cook 5 minutes.

Add remaining 4 cups clam juice and heavy cream to clam mixture. Heat to simmer, about 10 minutes. Do not boil.

Makes 14 servings
Adapted from source: William Rice, The Chicago Tribune, February 24, 1999