Title: Clam and Potato Chowder
Categories: Soup Mollusks Potato
Yield: 4 Servings

4	lb	Littleneck clams or 1 can (5 oz.) drained, reserving 1/2 cup
1	c	Water
2	c	Peeled, diced russet or Yukon gold potatoes
2	tb	Butter
2	sl	Bacon, diced
1	md	Onion, chopped
1	c	Potato water from drained cooked potatoes
1	sm	Bay leaf
3/4	ts	Dried tarragon
1/2	ts	Dried thyme
1/4	ts	Ground savory
1/2	ts	Salt
1/2	ts	Freshly ground black pepper
3/4	c	Heavy cream
		Butter for garnish

Rinse clams well under cold running water; place in large saucepan and add 1 cup water. Cover tightly; bring to a boil over high heat. Steam for 3 minutes or until clams have opened; remove from heat. Drain clams, reserving broth and discarding any unopened clams. Remove clam meat from shells, coarsely chop, and place in small bowl. Strain clam liquid through coffee filter into a bowl containing clams, discarding remaining liquid.

Alternately, set aside canned clams, with 1/2 cup broth.

Boil potatoes in water to cover just until tender, about 3 minutes; drain, reserving potato liquid. Set aside.

In heavy medium saucepan, melt butter over medium-high heat. Add bacon, and cook until crisp. Add onion and cook for two minutes or until tender. Add clams, clam broth, potatoes, 1 cup potato water, bay leaf, tarragon, thyme, savory, salt, pepper, and cream. Simmer very gently for 5 minutes. Ladle soup into warmed bowls and garnish with a teaspoon of butter.

Serves 4.

WARNER, Joie All the Best Potatoes Hearst Books New York

MM Format by John Hartman Indianapolis, IN

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