Clam Chowder

Name: Clam Chowder
Ingredients: 2 ounces diced slab bacon; 3/4 cup chopped onion; 2 cups diced, peeled potatoes; 4 cups milk; 2 cups shucked chowder or cherrystone clams, coarsely chopped, liquid reserved; 1/2 teaspoon dried thyme; Salt and freshly ground black pepper; 1/2 cup heavy cream or 1/2 cup finely chopped canned tomatoes

8 ingredients

9 steps

Ingredients

2 ounces diced slab bacon
3/4 cup chopped onion
2 cups diced, peeled potatoes
4 cups milk
2 cups shucked chowder or cherrystone clams, coarsely chopped, liquid reserved
1/2 teaspoon dried thyme
Salt and freshly ground black pepper
1/2 cup heavy cream or 1/2 cup finely chopped canned tomatoes

Directions

1

Place the bacon in a heavy saucepan and saute until golden.
2

Stir in the onion and continue cooking until the onion is tender.
3

Add the potatoes and half the milk.
4

Bring to a simmer and cook until the potatoes are tender, about 30 minutes.
5

Roughly mash the potatoes with a fork, leaving some pieces.
6

Add the remaining milk, the clams and clam liquid and simmer about 15 minutes.
7

Stir in the thyme and season to taste with salt and pepper.
8

Stir in the cream for a New England-style chowder, or, for a Long Island tomato chowder, add the tomatoes instead.
9

Bring to a simmer and serve.