New England clam chowder

 

     To reduce fat, substitue milk for the light cream.

Makes 8 servings

• 24 chowder clams (about 13 pounds)
• ¼ cup unsalted butter
• 1½ cups chopped onion
• 3 tablespoons all-purpose flour
• 2 cups water
• 3 large all-purpose potatoes (1½ pounds), cut in small cubes
• ½ teaspoon white pepper
• 1½ cups light cream
• Chopped parsley

1. Pick over clams, discarding any with broken shells ; scrub to remove sand and rinse.
2. Open clams over bowl to catch clam liquor ; strain liquid into bowl through sieve lined with cheesecloth (you shoud have 2 cups of liquor).
3. Remove clam meat from shells ; coarsely chopped and refrigerate (you should have about 2 cups of chopped clams).
4. Heat butter in large saucepan over medium-low heat.
5. Add onion ; cook 8 minutes or until tender.
6. Stir in flour until blended ; cook, stirring, 1 minute.
7. Add reserved clam liquor, water, potatoes and pepper ; bring to boiling.
8. Lower heat ; simmer 10 minutes or until potatoes are tender.
9. Add clam meat ; cook 3 minutes.
10. Add cream ; cook just until heated through.
11. Laddle into bowls and garnish with parsley.
12. Serve with oyster crackers, if you wish.

BON APPÉTIT