Creamy Clam Chowder

Name: Creamy Clam Chowder
Prep time: 15 min
Total time: 50 min
Ingredients: 12 cherrystone clams (1 1/2 pounds), scrubbed well; 2 slices bacon, finely chopped; 1 medium onion, finely chopped; 1 large celery stalk, finely chopped; 1 teaspoon chopped fresh thyme (or 1/4 teaspoon dried); 1 pound new potatoes, peeled and cut into 1 1/2-inch chunks; 3/4 cup heavy cream; Dash of hot sauce, such as Tabasco; Coarse salt and ground pepper

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Prep Time: 15 minutes

Total: 50 minutes

Author : Martha Stewart

Ingredients

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12 cherrystone clams (1 1/2 pounds), scrubbed well2 slices bacon, finely chopped1 medium onion, finely chopped1 large celery stalk, finely chopped1 teaspoon chopped fresh thyme (or 1/4 teaspoon dried)1 pound new potatoes, peeled and cut into 1 1/2-inch chunks3/4 cup heavy creamDash of hot sauce, such as TabascoCoarse salt and ground pepper

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Instructions

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Step 1

In a large skillet, bring clams and 1 cup water to a boil. Cover; cook until clams have opened, 3 to 5 minutes (discard any that do not open). Transfer clams to a bowl. Strain liquid into a measuring cup; add water to yield 1 cup. Remove clam meat from shells; coarsely chop.

Step 2

In a large saucepan, cook bacon over medium-low heat until crisp, 8 to 10 minutes. Pour off all but 1 tablespoon fat. Add onion and celery; cook until soft, about 5 minutes. Add thyme, potatoes, cooking liquid, and 1 more cup water. Bring to a boil; reduce heat, and simmer until potatoes are tender, about 20 minutes.

Step 3

Puree about 1 cup mixture in a blender until smooth. Stir puree back into soup; add cream. Simmer over low heat until warmed through, about 5 minutes. Add clams and hot sauce; season with salt and pepper.