Fresh Clam Chowder Recipe

Serves/Makes: 4

Ingredients:

• 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

How to cook Fresh Clam Chowder:

• 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.

Note:
The Fresh Clam Chowder recipe easy to prepare and so good!

Comments:
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 
Cuisine: American