Fresh Clam Chowder

Step 1

Soak clams in cold water for 30 minutes. Pick the clams out of the water and discard the water the clams were soaking in. Rinse the clams again in cold water and scrub the shells with a firm brush.

Step 2

Place a steamer basket in the bottom of a large stock pot and add a couple of inches of water. Heat until the water reaches a full boil. Dump the clams into the pot and immediately cover with a lid.

Step 3

Steam the clams for at least three minutes and then open the lid. Pull out the clams whose shells have opened and place them on a shallow baking tray to cool. Leave the unopened clams in the steamer and put the lid back on.

Step 4

Steam them for an additional two minutes then check again for opened shells. If the shells haven't opened after 7-8 minutes of steaming, discard those clams.

Step 5

Line a mesh strainer with three layers of fine cheesecloth and pour the liquid from the pot through into a big bowl to catch any remaining grit. Repeat as necessary.

Step 6

Pick the clams out of the shells, removing the large white muscle. Leave the clams whole or chop if desired. Set aside.

Step 7

Melt the butter in a non-stick skillet. Add the chopped shallots and garlic and cook on low heat until translucent. Set aside.

Step 8

Peel and cube the potatoes. Pour the clam juice into the pot with the clam cooking liquid. Heat the clam juice until boiling, then add the potatoes to the pot. Cook the potatoes until tender but still intact. Add the cream.

Step 9

Re-heat the butter and shallots until the butter is bubbling. Sprinkle the flour onto the bubbling butter and stir to mix. Cook the roux for two minutes without browning it.

Step 10

Pour the roux into the pot with the chowder broth and stir until it thickens. Add the clams and the chopped parsley to the pot.

Step 11

Continue cooking on low heat until the clams are heated through. Salt and pepper to taste and serve pippin hot with crusty buttered bread.