Thinking about my New England roots on a chilly day and clam chowder comes to mind. It’s a warm, classic comfort food. I wanted an easy dinner, but still capture the traditional flavors of a New England Chowder.
Here is a shortcut version. I used little neck clams, but Quahog (large hard shell) clams or cherrystone clams can be used.
Clam Chowder
Yield 2 servings. Recipe by Linda Gassenheimer
2 slices bacon slicers, cut into 1/2-inch pieces
1 cup diced onion
1 cup diced green bell pepper
1 3/4-cups yellow or red potato with skin cut into 1/2-inch pieces
1 1/2-cups clam juice
1 cup canned diced tomatoes with juice
24 littleneck clams, rinsed well
1/2 cup light cream
2 tablespoons chopped parsley
Salt and freshly ground black pepper
Heat a large saucepan over medium high heat and add the bacon and cook until crisp. Pour any excess bacon fat off and add the onion and bell pepper to the saucepan. Sautee for 3 minutes. Stir in the potatoes, clam juice and tomatoes. Bring to a simmer, cover and cook 5 minutes. Add the clams, cover and simmer for 10 minutes, stirring halfway through or until the clams open. Move off the heat, stir in the cream and remove the clams. Detach the clam meat from the remaining shells and return the meat to the chowder. Stir in the parsley and salt and pepper to taste.
