Clam Chowder

Directions

1. 1
   Wash the clams well, scrubbing if necessary to remove external grit.
2. 2
   (You can wash the clams hours or even a day in advance; keep them in a large bowl or colander set over a bowl, uncovered, in the refrigerator.)
3. 3
   Put them in a pot with 1/2 cup of water and turn the heat to high.
4. 4
   Steam, shaking the pot occasionally, until most of the clams are open, 7 to 10 minutes.
5. 5
   Use a slotted spoon to transfer the clams to a broad bowl; reserve the cooking liquid.
6. 6
   When the clams are cool enough to handle, shuck them over the bowl, catching every drop of their liquid; discard the shells.
7. 7
   If any clams remain closed, use a thin-bladed knife to pry them open (it will be easy).
8. 8
   Chop the clams.
9. 9
   Strain all the liquid through a sieve lined with a paper towel or a couple of layers of cheesecloth.
10. 10
    Measure the liquid and add enough water to make 3 1/2 cups.
11. 11
    (You may prepare the dish in advance up to this point; refrigerate, covered, for up to a day before reheating.)
12. 12
    Combine the liquid with the onion and potatoes in a saucepan; cover and bring to a boil.
13. 13
    Reduce the heat to simmer, still covered, and cook until the potatoes are tender, about 10 minutes.
14. 14
    Stir in the clams, season to taste with salt and pepper, and serve.