How to cook Fresh Clam Chowder
- 3 1/4 pounds fresh clams in shell
- 1 cup water
- 1 tablespoon oil
- 4 ounces bacon, chopped
- 1 onion, chopped
- 1 pound potato, peeled and cubed
- 1 1/4 cups fish stock
- 2 cups milk
- 1/2 cup cream
- Salt and pepper, to taste
- Place clams in large pan with water. Simmer, covered, over low heat 5 minutes, or until shells open (discard unopened ones). Strain liquid, reserve. Remove clam meat from shells, discard shells. Chop meat finely.
- Heat oil in pan, add bacon and onion. Cook, stirring, until bacon is crisp and onion soft. Add potato and stir.
- Measure reserved clam liquid, add water to make 1 1/4 cups. Add this liquid, stock and milk to pan. Bring to boil, simmer, covered, over low heat for 20 minutes, or until potato is tender.
- Add cream, clam meat, and salt and pepper. Heat through gently before serving.
The Fresh Clam Chowder recipe easy to prepare and so good!
Fresh clams, available at fish markets, give the best flavor but canned clams (drained) may be used. Make up liquid with fish stock.
This recipe for Fresh Clam Chowder serves/makes: 4
The Fresh Clam Chowder recipe is adopted from The Better Homes and Gardens Soups & Stews - 1978.
Main Ingredient: Clams
Preparation Method: Soup/Stew