New England Clam Chowder

To open the clams, scrub them and put them in a saucepan with the water. Cover the pand and cook over a high heat until all the clams are opened, 5 to 10 minutes. Remember the clams from their shells and strain the liquor through muslin.

To serve 4

Ingredients :

• 1 litre live clams, cooked in ½ litre (1pint) water until open, shelled and shelled the broth reserved
• 90 g green bacon, finely diced
• 1  medium-sized onion, sliced
• 3  potatoes, diced
• 30 gram butter
• ¼ litre  milk
• ¼ litre  double cream
• Salt and pepper
• Cream crackers

Directions :

• Mince the shelled clams. In a heavy saucepan, fry the bacon until lightly browned. Stir in the onion and cook until limp but not brown. Add the clam broth and potatoes and cook until the potatoes are tender, about 20 minutes. Stir in the butter, milk, cream and clams, and season to taste with salt and pepper. Heat but do not boil, and pour immediately into large, warmed soup bowls. Serve with crackers if desired.

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