Recipe: Fresh Clam Chowder

FRESH CLAM CHOWDER

36 to 48 hard-shell steamer clams (about 2 1/2 inches wide, total about 2 1/2 pounds)
2 cups chicken broth
1 onion
1 1/2 pounds thin-skin potatoes, such as Yukon Gold
1 tablespoon butter
1 1/2 cups chicken broth
1/2 cup heavy (whipping) cream

Put clams in colander in the sink and pour lots of cold water over them to rinse off any sand or mud. Discard clams that won't close.

With your hands, put clams in pan (5- to 6-quart pan with a lid). Add 2 cups broth and put lid on pan. Set pan over high heat. When broth boils, turn the beat down so liquid simmers gently until clam shells open, 10 to 15 minutes.

Turn off heat; uncover pan and let stand to cool slightly, 10 to 15 minutes.

Put colander in a big bowl. Using hot pads, pour clams with shells and clam juice into colander and let drain into bowl.

While clams cook and cool, peel and chop onion. Also rinse and peel potatoes; cut into 1/2-inch cubes. Keep potatoes and onions separate.

Rinse the clam-cooking pan, then put onion and butter in it. Set pan over medium-high heat and stir often until onion is faintly browned, about 10 minutes.

Add the 1 1/2 cups broth and the potatoes. When broth boils, turn heat down to simmer and put lid on the pan. Set timer for 30 minutes.

With your fingers, pull clams out of the shells and put them on a cutting board. Discard shells. Carefully, without shaking up grit in the bottom of the bowl of clam juice, pour clean part of juice into another bowl. Throw away the gritty stuff (maybe 1/4 cup). Pour clear juice into pan with potatoes and cover with lid.

While the chowder is cooking, coarsely chop the clams with a knife. Put chopped clams and cream into the chowder.

When the timer goes off, check potatoes. They need to be soft enough to mash with a fork. If not, keep cooking until they will mash. Ladle into bowls.

Makes about 5 servings
Source: You've Got Recipes by Francoise Dudal Kirkman and Jerry Di Vecchio