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.
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