Clam Chowder

Rich and creamy, with flavors and textures of shellfish, bacon, and potatoes, clam chowder is a hearty soup. Serve as a starter with crusty bread.

Ingredients :

• Large onions, 2
• 3 tablespoons of chopped butter or 3 pieces of bacon.
• 2 medium-sized potatoes
• 2 cups water or vegetable broth
• Bay leaf, 1
• Thyme, 1/8 teaspoon
• Salt, half a teaspoon
• 1 celery stem with leaves
• 2 cups of roughly chopped, all-meat clams, or 2 cans of clams
• 4 cups cream (18%)
• white pepper, 1/4 teaspoon
• Pepper or paprika

STEPS :

     Step 1 :

When the onions are yellow but not browned, sauté them for 15 to 20 minutes over medium-low heat in butter or with the bacon. Potatoes should be chopped, then added to the onions. Sauté the potatoes for 10 minutes, stirring frequently to prevent sticking. Add the salt, water, bay leaf, and thyme. Chopped celery should be added.

     Step 2 :

Covered, simmer for 10 minutes or until practically no water remains. Bring back to a boil after adding the clams and their liquor along with the cream and pepper. Get rid of the heat. Serve immediately with more pepper or a liberal amount of paprika.

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