MAINE CLAM CHOWDER
For a festive repast, enjoy this hearty chowder for lunch or supper with popovers and Maine applesauce
- 1¼ cup chopped clams 3 - 6.5 ounce cans
- 2 tablespoons bacon fat
- 2 tablespoons butter
- 1¼ cup chopped onion
- 2 cups cubed and peeled potatoes about 2 medium
- 1 cup clam juice
- 3 cups rich milk combination of milk & cream
- 2 teaspoon teaspoons chopped fresh thyme or scant ½ teaspoon dried thyme
- 2 bay leaves
- ¼ teaspoon freshly ground pepper
In a heavy soup pot over medium heat, melt the bacon fat and butter. Add the chopped onion and sauté until transparent.
Add the cubed potatoes, bay leaves, and clam juice, simmer, covered, until the potatoes are just fork tender.
Stir in the clams and season to taste with the thyme.
Add the milk and cream. Bring just to a simmer and season to taste with sea salt and fresh pepper.
If desired, puree about 2 cups of soup in the blender to thicken. For best flavor, allow chowder to set overnight (in refrigerator) and reheat gently.
Nutritional analysis per serving: 326 calories, 21 grams protein, 18 grams carbohydrates, 19 grams fat, 140 mg. sodium, 1 gram fiber. Makes 8 servings.
*Hen Clams, also known as Surf Clams, or “Chowdah Clams” are the variety most often used in a good Maine, old-time chowder. Here at Rabbit Hill, 2 pounds hen clams with the bellies removed and put thru meat grinder on coarse blade will yield about 20 ounces of chopped clams.