littlenecks |
Ingredients
12 chowder clams (the very large quahogs) or 24 smaller (littlenecks).
1 cup water
1 cup water
3 strips bacon
1 medium onion, finely diced
2 small russet patatos (skins on), cut into 1/2" dice
3 cups half and half
oyster crackers for topping
Pepper to taste
Place clams in water in a large soup pot and cover. Let cook over high heat until the clams open (discard ones that don't open). About eight minutes. Strain the liquid into a bowl to discard any sand that has collected at the bottom. You need about 3 cups of broth, so if you don't have enough, make up the difference with water. Reserve this broth. Remove the clams and chop up for soup.
Sauté the bacon in the pot over medium heat until crisp, then add the onion. Cook without stirring, until the onion is soft. Then add potatoes, clam meat, and reserved broth. Let simmer until the potatoes are soft, about ten minutes, then add the half and half. Bring to a simmer (but do not boil).
Remove the chowder from heat and let it sit for a few minutes, add crackers, serve. It says it serves 4, but that is 4 healthy portions (enough for a meal).
As for some of my favorite places to grab a bowl or cup, the number one place would be Woodmans in Essex, MA, but a close runner up is P.J's in Wellfleet, MA. As they say in Massachusetts, this is some wicked good chowdah. Locally, West Shore Seafood in Bantam, CT (which is only opened seasonally) makes a pretty mean cup.
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