Ingredients

4 servings

　　2 pounds clams

　　1/4 pound potatoes (about 3/4 cup, cubed)

　　2 teaspoons butter

　　1 1/2 slices bacon, cut crosswise into 1/4-inch pieces

　　1 onion, diced fine

　　2 thyme sprigs, leaves only

　　1 small celery stalk, diced fine

　　Salt

　　Fresh-ground black pepper

　　3/4 cup milk

　　1/3 cup cream

　　Buttered croutons (see page 58)

　　Fresh-ground black pepper

　　

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.

　　

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.

　　The Art of Simple Food