Clear Broth Clam Chowder
Kitchen Little
Clear Broth Clam Chowder
Kitchen Little
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4 thick bacon slices (about 1/4 pound) 2 cups chopped onion 1 pound red boiling potatoes 3 cups bottled clam juice 1 cup water 18 to 20 large hard shelled quahogs (chowder clams), shucked, including liquor 1/4 cup packed fresh basil leaves freshly ground black pepper to taste oyster crackers or saltines (optional) Directions: Cut bacon into 1 inch pieces. In a 5 quart heavy saucepan, cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to paper towels to drain. Reserve bacon to put in omelets for tomorrow morning. Pour off all but about 1/4 cup bacon fat and cook onion in fat over moderately low heat, stirring occasionally, until soft. Cut potatoes into 1/2 inch cubes and add to onion with clam juice and water. Bring potato mixture to a boil and simmer, covered, until potatoes are tender, about 10 minutes. Coarsely chop clams (do not mince or use a food processor) and pour clam liquor through a sieve lined with a double thickens of cheesecloth into a bowl. Stir clams and liquor into potato mixture and bring chowder to a boil, skimming froth. Simmer chowder 3 minutes and remove pan from heat. chop basil and stir into chowder with black pepper. Serve chowder with oyster crackers or saltines. Makes about 8 cups, serving 6 to 8.
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