Clam Chowder

Name: Clam Chowder
Ingredients: 16 cherrystone clams, fresh, in the shell; 2 cups fish stock; 1 strip bacon, julienne; 1/4 cup onions, medium diced; 1/4 cup celery, medium diced; 1/2 cup Idaho potatoes, peeled, medium dice; 1 sage leaf, fresh; 1/4 teaspoon thyme, dried leaves; 1 bay leaf; 3 drops tobasco sauce; 1/2 teaspoon white worcestershire sauce; 1/2 cup evaporated skimmed milk; 2 tablespoons arrowroot; 1/4 cup scallions, sliced; Chives, fresh, sliced; Parsley, fresh, chopped

16 ingredients

12 steps

Ingredients

16 cherrystone clams, fresh, in the shell
2 cups fish stock
1 strip bacon, julienne
1/4 cup onions, medium diced
1/4 cup celery, medium diced
1/2 cup Idaho potatoes, peeled, medium dice
1 sage leaf, fresh
1/4 teaspoon thyme, dried leaves
1 bay leaf
3 drops tobasco sauce
1/2 teaspoon white worcestershire sauce
1/2 cup evaporated skimmed milk
2 tablespoons arrowroot
1/4 cup scallions, sliced
Chives, fresh, sliced
Parsley, fresh, chopped

Directions

1

Steam the clams in the stock.
2

Remove the clams, chop the meat, and reserve.
3

Strain the steaming liquid through cheesecloth.
4

Reserve.
5

Render the bacon.
6

Add the onions and celery and saute until transulent.
7

Add the stock, potatoes, sage, thyme, bay leaves, tobasco and worcesterchire.
8

Simmer until the potatoes are tender.
9

Combine the evaporated skimmed milk and the arrowroot.
10

Gradually stir this mixture into the soup and continue to simmer for a few minutes, until thickened.
11

Add the scallions.
12

Add the reserved chopped clams and fresh herbs just before serving.