Clam Chowder

Directions

1. 1
   Wash clams well, scrubbing if necessary to remove external grit.
2. 2
   Place them in a pot with half-cup water, and turn heat to high.
3. 3
   Steam, shaking pot occasionally, until most of the clams are open, 7 to 10 minutes.
4. 4
   Use a slotted spoon to remove clams to a broad bowl; reserve cooking liquid.
5. 5
   When clams are cool enough to handle, shuck them over the bowl, catching every drop of their liquid; discard shells.
6. 6
   If any clams remain closed, use a thin-bladed knife to pry them open (it will be easy).
7. 7
   Chop clams.
8. 8
   Strain all liquid through a sieve lined with a paper towel or a couple of layers of cheesecloth.
9. 9
   Measure liquid, and add enough water to make 3 1/2 cups.
10. 10
    Combine liquid with onion and potato in saucepan; cover, and bring to a boil.
11. 11
    Reduce to a simmer, keep covered, and cook until potatoes are tender, about 10 minutes.
12. 12
    Stir in the clams, season with salt and pepper to taste, and serve.