Wellfleet Clam Chowder

Fresh clams are cooked and chopped, then combined with canned potatoes, onion, bacon, corn and evaporated milk for this chowder.

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Ingredients:

• 12 to 24 Fresh Clams (variety prefered like steamer, cherry stone, and cohog/quahog)
• 1 large onion, chopped
• 1 pound bacon
• 4 peeled boiled potatoes (or 2 cans of boiled & sliced potatoes)
• 1 can whole kernal sweet corn
• 2 cans of Evaporated milk (PET or Carnation brands prefered)
• Salt, to taste
• Chopped Fresh Parsley

Method

Fill a large steamer pot about a quarter of the way up with water. Place all the clams in the pot and steam until all the shells are open. Remove the clams from the broth and place in the sink. Rinse with cold water and remove the shells. Pour the leftover broth from the steamer pot through a strainer or cheese cloth into a large 7-10 quart pot and set aside. Chop up all the clams and throw them in the broth that has been set aside. Add the potatoes. Chop up theFill a large steamer pot about a quarter of the way up with water. Place all the clams in the pot and steam until all the shells open. (Discard any that do not open.) Remove the clams from the clam "broth" and place in the sink. Rinse clams with cold water and remove the shells. Pour the leftover broth from the steamer pot through a strainer or cheese cloth into a large 7-10 quart pot and set aside. Chop up all the clams and throw them in the broth that has been set aside. Add the potatoes. Chop up the bacon and cook in a large frying pan on a medium-high heat until slightly crispy. Drain off most of the fat. Add the chopped onion to the pan until the onion is slightly transparent. Add the corn and cook about 2 minutes. Add the bacon, onion and corn to the pot with the clams and their broth. On a medium-low heat; stir broth while adding the evaporated milk. Add salt to taste. When ready to serve, add fresh parsley. Can be made a day in advance. bacon and cook in a large frying pan on a medium-high heat until slightly crispy. Add the chopped onion to the pan until the onion is slightly transparent and yellow. Add the corn to the pan for about 2 minutes. Add the bacon, onion and corn to the pot with the clams and broth. On a medium-low heat; stir all the broth while adding the evaporated milk. Add to taste. When ready to serve, add fresh parsley. Can be made a day in advance.

Notes:

Number of servings: 10

Submitted By: katharine.robbins
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