There is New England Clam Chowder and Manhattan Clam Chowder. This is Colorado Clam Chowder but I guess it is more like New England because it is not tomato based. A very dear high school friend of mine gave me this recipe and I like it very much and make it when ever I get fresh clams at a decent price. It freezes quite well so make a double batch and have it to thaw ans use on a cold night when soup would hit the spot.

CLAM CHOWDER

4 pounds of fresh clams, scrubbed and rinsed
2 bacon slices diced
2 tbsp unsalted butter
1 onion diced
1 cup celery diced
1 red bell pepper seeded, deribbed, and finely diced
1 tsp minced fresh thyme
1/2 cup all-purpose flour
4 cups whole milk
6-8 unpeeled small red new potatoes, diced
1 tsp salt
1/4 tsp ground white pepper

In a large saucepan, bring 2 cups of water to a boil over medium high heat. add the clams, cover, and cook until all the cl;ams open. about five minutes. Discard any clams that don not open. Remove the meat form the shells, chop, and set aside. Strain the broth through a fine mesh sieve and reserve.

In a large saucepan over medium heat, fry and bacon until crisp. Add butter to the pan and saute onion for 3 minutes or until translucent. Add the celery, bell pepper, and thyme and saute for 5 minutes, or until the bell pepper is soft. stir in flour and cook for 3 minutes, stirring constantly.

In a medium saucepan, combine the milk, clams, reserved clam broth and potatoes. Bring to a boil over medium heat. Gradually pout the milk mixture into the saucepan with the vegetables, stirring constantly until blended. Season with salt and pepper. return the soup to a boil, reduce heat to medium-low and simmer for 30 minutes or until potatoes are soft. If the soup becomes too thick add some more milk.

I personally like it fairly thick but whatever you like best. I know it sure hits the spot after a day of working out in the cold.

Learn more about this author, Bill Whitney.
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