Clam Chowder, from Bruce Moffitt Recipes.com CLAM CHOWDER Clam Chowder is another of those recipes that have innumerable variations, both regional and personal, and everybody is firmly convinced that their way is the only "right way". The greatest divide is whether Clam Chowder should have tomatoes, Manhattan style, or be made properly, New England style, without tomatoes. Here is my personal recipe for Clam Chowder, perfected on clams all over the world, and of course, without tomatoes. It is a simple recipe, which highlights the fresh ocean flavor of good, fresh clams. Clam Chowder is a good meal for two, or a soup course for four. Clam Chowder goes well with a good dry sherry, either to drink with, or a bit added just at the end of the cooking. To do a clam chowder, first shuck your clams, reserving the juices. In a heavy pot, fry: 2 slices of bacon, cut in squares. When bacon is crisp, remove and drain, reserve. Pour out most of the grease, and add: 1/2 medium onion, chopped Saute around until onion just starts to color, add: 2 small potatoes, peeled and cut into 1/2 inch cubes. Sprig of thyme Small bay leaf Dash of white pepper One dry hot red pepper, optional Cup of water Bring to a simmer, and simmer until the potatoes are tender. Add: 1 can condensed milk Bring Clam Chowder back up to a simmer and add: The clams and their juice Simmer for a minute or so until the clams are just barely cooked, add: Tbl. butter Tbl. dry Sherry, optional Dash Tabasco sauce if you did not use the hot pepper Serve Clam Chowder in bowls. Garnish with a sprinkle of chopped parsely and chives. Lemon slices and oyster crackers on the side. Return to previous page