New England Clam Chowder

_{New England Clam Chowder} 

 _{Nancy Harrison}

Note: When buying hard-shell clams, remember that live ones have tightly closed shells; reject any whose shells are open or cracked. Those that do not open fully during steaming are perfectly fine; simply pry them open with a knife.

Ingredients

·         3 dozen littleneck clams (3 pounds or more), or an equivalent amount of other clams

·         1 medium onion, peeled and minced

·         2 large potatoes (about 1 pound), peeled and cut into 1/4-inch dice

·         Salt and freshly ground black pepper

Directions

·         Wash clams well, scrubbing if necessary, to remove external grit. Place them in a pot with half-cup water and turn heat to high. Steam, shaking pot occasionally, until most of the clams are open, 7 to 10 minutes. Use a slotted spoon to remove clams to a broad bowl; reserve cooking liquid.

·         When clams are cool enough to handle, shuck them over the bowl, catching every drop of their liquid; discard shells. If any clams remain closed, use a thin-bladed knife to pry them open (it will be easy).

·         Chop clams. Strain all liquid through a sieve lined with a paper towel or a couple of layers of cheesecloth. Measure liquid and add enough water to make 3 1/2 cups.

·         Combine liquid with onion and potato in saucepan; cover and bring to a boil. Reduce to a simmer, keep covered, and cook until potatoes are tender, about 10 minutes. Stir in the clams, season with salt and pepper to taste, and serve.