Clam Chowder with Buttered Croutons

Preparation

1. Step 1

   Wash well and drain: 2 pounds clams.

   Step 2

   Place in a heavy pot with 1/3 cup water. Cover and cook over medium-high heat until the clams open. Remove the clams from the pot. When cool, remove the clams from their shells. If they are big clams, chop them; other wise, leave them whole. Strain the liquor left in the pot through a couple layers of cheesecloth.

   Step 3

   Peel and cut into small cubes: 1/4 pound potatoes (about 3/4 cup, cubed).

   Step 4

   Cook the potatoes in salted boiling water until almost done. Drain and set aside.

   Step 5

   Heat in a heavy soup pot: 2 teaspoons butter.

   Step 6

   When melted, add: 1 1/2 slices bacon, cut crosswise into 1/4-inch pieces.

   Step 7

   Cook over medium heat until almost crisp. Remove the bacon pieces and add: 1 onion, diced fine, 2 thyme sprigs, leaves only.

   Step 8

   Cook for a few minutes and add: 1 small celery stalk, diced fine.

   Step 9

   Continue cooking, stirring now and then, until the onions are soft and golden. Season with: Salt, Fresh-ground black pepper.

   Step 10

   Add the potatoes and bacon and cook for a couple of minutes. Add the clams with their liquor. Heat to a boil, immediately turn down to a simmer, and cook until the potatoes are soft, about 3 or 4 minutes. Pour in: 3/4 cup milk, 1/3 cup cream.

   Step 11

   Heat gently, but do not allow the chowder to come to a boil. Taste for seasoning and adjust as needed. Serve garnished with: Buttered croutons (see page 58), Fresh-ground black pepper.

2. Variations

   Step 12

   Use mussels instead of clams.

   Step 13

   Make a fish chowder. Cut fish fillets into bite-size pieces and use water or fish stock instead of the clam liquor.