Recipe: James Beard's Favorite Clam Chowder

JAMES BEARD'S FAVORITE CLAM CHOWDER

2 dozen shucked razor, cherrystone, quahog, or littleneck clams; or about 1 1/2 cups with liquid*
1 medium onion, finely chopped
3 thick slices bacon, fried crisp and finely crumbled (reserve 2 tablespoons of fat)**
2 medium potatoes, thinly sliced
2 cups boiling salted water
Salt and freshly ground pepper
3 cups half-and-half or milk
FOR SERVING:
Butter
Thyme
Chopped parsley

Strain the clams, reserving the liquid. With a sharp knife, finely chop the clams and set them aside.

Saute the onion in 2 tablespoons of bacon fat until lightly browned.

Simmer the potatoes in the 2 cups boiling salted water until tender.

Add the reserved clam liquid, bacon and onion to the potatoes and their cooking water. Add salt and pepper to taste; simmer 5 minutes.

Add the half-and-half, bring to a boil, and add the clams; cook until they are barely heated through. Taste and correct the seasoning.

To each serving, add a dollop of butter, a pinch of thyme, and chopped parsley.

*he size of the clams will determine the number, we used medium cherrystones.

**Salt pork can be substituted for the bacon.

Makes 7 cups
Source: The Armchair James Beard by John Ferrone (Editor)