Clam Chowder II
By Yankee Magazine|Sep 18 2007|
Vermouth and bacon make a distinctive difference.
Yield
Serves 4-6
Ingredients
24 clams
2 cups dry vermouth
2 cups water
3 slices bacon, chopped
1 onion, peeled and chopped
2 potatoes, peeled and chopped
2 cups cream
Salt and pepper to taste
Instructions
Scrub clams and place in soup kettle with vermouth and water. Cover and simmer until shells open. Remove clams with slotted spoon. Strain liquid through double thickness of cheesecloth and set aside. Chop clams and set aside. Clean kettle and fry bacon in it until crisp. Remove with slotted spoon and set aside. Sauté onion in fat until golden. Add reserved stock and potatoes. Simmer, covered, 10 minutes. Add clams and simmer until heated through. Stir in cream and reserved bacon. Season with salt and pepper. Heat and serve.
