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New England Clam ChowderFrom GMA's Food Editor and author, Sara Moulton Friday, February 4, 2005 Having a party? Whether it be a big bash like the Super Bowl or Oscars or a small get together, Sara Moulton has some party recipes that will help make your party a smash success. This clam chowder goes great with Sara Moulton's Biscuits. Ingredients Directions Put clams and cold water in a 4-quart saucepan and bring to a boil over moderately high heat. Cover and steam until clams open, five to eight minutes, checking frequently after five minutes and transferring them to a bowl as they open. Discard any clams that have not opened. Reserve cooking liquid. When clams are cool enough to handle, remove from shells and coarsely chop. Carefully pour cooking liquid through a fine-mesh sieve into a small bowl, leaving any grit in pan. Peel potatoes and cut into quarter-inch dice. Melt butter in a large saucepan over moderate heat. Add bacon and cook, stirring occasionally, until golden, four to five minutes. Add onion and cook, stirring, until softened, about five minutes. Stir in potatoes and reserved cooking liquid and simmer, covered, until potatoes are tender, five to seven minutes. Stir in clams, half-and-half, and pepper to taste and cook until heated through, about 1 minute; do not let boil. Stir in parsley. Serve with Sara Moulton's Biscuits. Serves 4 (about 5 cups) Recipe courtesy of "The Gourmet Cookbook", edited by Ruth Reichl, copyright © 2005.
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