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