Clam Chowder

It's chilly out today... so here's something to warm you up!

Clam Chowder

Yield: 4 Servings

Ingredients:

1 lb Clams, in shells 1 cup Fish stock 3 tbsp Butter 1 each Onion, chopped 1/3 cup Salt pork, diced 2 tbsp All-purpose flour 2 each Potato, diced 3 cups Milk 1 each Bay Leaf Salt & black pepper

Preparation:

1. Put the clams into a large saucepan, add the fish stock, and bring to a boil. Lower the heat, cover, and cook over medium heat for 5-8 minutes, until the clam shells open. 2. Discard any clams that have not opened. Set aside a few clams in their shells for garnish and keep warm. Remove the remaining clams from their shells. Discard the shells and strain the cooking juice. 3. Melt the butter in a large pan, add the onion, and cook gently, stirring, for a few minutes until soft but not browned. Add the salt pork, and cook, stirring, for 1-2 minutes. 4. Add the potatoes, milk, strained clam juice, and bay leaf to the pan. Bring to a boil, then lower the heat and simmer for 15 minutes. Add the shelled clams, and reheat gently for about 5 minutes. Remove the bay leaf and discard. 5. Add salt and pepper to taste. Serve immediately, garnished with the reserved clams in their shells.

Recipe By Classic Home Cooking Category Soups