Recipe(tried): June's Cape Cod Clam Chowder

JUNE'S CAPE COD CLAM CHOWDER

20 to 25 medium hard-shell clams, shells rinsed clean (don't use steamer clams)
1 cup dry vermouth
4 medium large potatoes, cubed (not baking potatoes, I use yellow ones)
1 large onion, diced
2 large stalks celery, diced
1 stick (1/2 cup) butter
2 bottles clam juice
1 cup water
1 Tbsp. chopped fresh parsley
1 bay leaf
Salt (sparingly)
Ground black pepper to taste
1 to 2 cups clam liquor (from cooking the clams)
1/4 to 1/2 cup evaporated milk

Put the clams in a large pot with the vermouth on bottom and steam covered until they open.

Remove clams, leaving clam liquid in pot to settle sand to bottom. Pull clams out of the shells. Put clams thru the food processor, then rinse chopped clams in a colander to remove gunk; set aside.

To make the chowder, while the clams are steaming, put potatoes, onion, celery, butter, bottled clam juice, 1 cup water, parsley, bay leaf, salt and pepper into another large pot, covered, and bring to boil, simmer until potatoes are done. Remove cover and reduce to low heat.

Take a ladle and skim about 2 or 3 cups of the reserved clam liquor out of the pot, being careful not to stir up the sand that might be on the bottom. Add to chowder.

Add rinsed chopped clams to chowder and bring back to just below a boil. Cook only another minute or two once clams have been added.

Add 1/4 to 1/2 cup evaporated milk to chowder. Adjust for more salt or pepper. I don't think it needs more salt, since the clam liquid is so salty, but I usually add more pepper.

When reheating, don't bring to a boil, as it may curdle.