Title: Old-Style Clam Chowder
Categories: Soup Mollusks Vegetable Heirloom
Yield: 4 Servings

1 1/2		To 2 dozen chowder clams
2	tb	Olive or vegetable oil
1		Celery rib, diced fine
1/2	md	Onion, diced fine
2	c	To 3, veal broth
1	lg	Sprig savory or thyme, or 1/4 teaspoon dried savory or thyme
2	md	Potatoes, peeled and diced
2	md	Carrots, peeled and diced
1/2	c	Corn kernels and/or 1/2 cup shelled fresh peas (optional)
		Salt and freshly ground black pepper

Scrub the clams well and place in a pan large enough to hold them in one layer. Add 1 cup water. Cover the pan with a tight-fitting lid and steam the clams open. When they are cool enough to handle, remove the clams from the shells, discarding the tough muscles.

Strain the clam broth through tightly woven cheesecloth or paper towels. If the clams are very gritty, rinse them in the broth and strain the broth again. Chop the clams coarsely.

Meanwhile, soften the celery and onion in the oil in a soup pot over low heat. Add the clam broth, veal broth, and herbs to the softened vegetables. Add the potatoes and carrots. Cook the soup for about 10 minutes.

Add the chopped clams and cook for 10 minutes longer, adding the corn and/or peas during the last 5 minutes of cooking. Taste for seasoning and serve hot. Serves 4 - 6.

1990 BELSINGER, Susan and Carolyn DILLE. The Chesapeake Cookbook. Clarkson N. Potter, Inc./Publishers. New York.

MM Format by John Hartman Indianapolis, IN 11 Oct 1996

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