New England Clam Chowder - littleneck clams

Method

• Place the clams and 1/4 cup water in a large saucepan.
• Cover and cook over high heat, shaking the pan, until the clams open.
• Using tongs, transfer the clams to a bowl.
• Strain the liquid through a wire sieve lined with paper towels to remove grit.
• Add enough water to measure 2 cups.
• Remove the clams from the shells.
• Coarsely chop the clams, cover, and chill.
• Heat the oil in a large, heavy pan over medium heat.
• Add the bacon and cook until crispy.
• Using a slotted spoon, transfer to paper towels to drain.
• Add the onion and potatoes to the pan.
• Cook for 5 minutes, or until the onion has softened.
• Stir in the flour and cook for 2 minutes.
• Stir in the clam juice and milk and season with salt and pepper.
• Cover, reduce the heat, and simmer for 20 minutes or until the potatoes are tender.
• Stir in the cream and clams, and heat through without boiling.
• Season and serve hot, topped with the bacon and parsley.
• Variation:
• Manhattan Clam Chowder: Delete the milk and cream.
• Add one 28 oz (794g) can chopped tomatoes with their juice to the pot with the clam juice.
• Substitute chopped thyme for the parsley.