Clam Chowder

Ingredients

• 3 dozen littleneck clams (3 pounds or more), or an equivalent amount of other clams
• 1 medium onion, peeled and minced
• 2 large potatoes (about 1 pound), peeled and cut into 1/4-inch dice
• Salt and freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    392 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 34 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 52 grams protein; 102 milligrams cholesterol; 2052 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Wash clams well, scrubbing if necessary to remove external grit. Place them in a pot with half-cup water, and turn heat to high. Steam, shaking pot occasionally, until most of the clams are open, 7 to 10 minutes. Use a slotted spoon to remove clams to a broad bowl; reserve cooking liquid.
2. When clams are cool enough to handle, shuck them over the bowl, catching every drop of their liquid; discard shells. If any clams remain closed, use a thin-bladed knife to pry them open (it will be easy).
3. Chop clams. Strain all liquid through a sieve lined with a paper towel or a couple of layers of cheesecloth. Measure liquid, and add enough water to make 3 1/2 cups.
4. Combine liquid with onion and potato in saucepan; cover, and bring to a boil. Reduce to a simmer, keep covered, and cook until potatoes are tender, about 10 minutes. Stir in the clams, season with salt and pepper to taste, and serve.

30 minutes