New England Clam Chowder

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 1 dozen chowder clam (or 10oz. can of whole baby clams, drained and rinsed)
• 6 cups fish stock
• 1 ounce lean salt lamb, coarsely chopped (or low-salt bacon)
• 2 large onions, coarsely chopped
• 1 lb potato, peeled and diced
• 2 cups 1% low-fat milk
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons chopped parsley

Recipe

• 1 prepare fresh clams by steaming in 1/4 cup fish stock until shells open, about 5 minutes. remove with slotted spoon and cool. when cool enough, remove clams from shells and coarsely chop. if using canned clams, coarsely chop. cook salt lamb in a 4 quart saucepan over moderate heat about 3 minutes, until crisp and fat is rendered. with a slotted spoon, remove lamb and discard. if using bacon, reserve for garnish. add the onions to the pan with 1/4 cup of stock. saute 5 minutes or until soft but not brown. stir in potatoes and remaining fish stock and bring to a boil. simmer, patially covered, stirring occasionally, about 10 minutes or until potatoes are tender. remove from heat and puree about 2 cups of vegetables in a blender until smooth. add the puree to the soup and return to the heat. add the milk and clams and simmer 5 minutes to blend flavors. season with salt and pepper and stir in parsley. garnish with bacon.