Clam Chowder

Name: Clam Chowder
Ingredients: About 4 lbs of littleneck or cherrystone clams (about 3 dozen clams or so, depending on the size); 1 Tbsp butter or vegetable oil; 4 ounces salt pork, cubed (or chopped bacon or pancetta, cubed); 2 cups chopped onion; 1 Tbsp flour (or more, depending on how thick you want the soup); 1 cup dry white wine, like a Sauvignon blanc (or you can use 2 Tbsp of white or cider vinegar, or lemon juice); 2 pounds potatoes (russets or Yukon gold), peeled and diced; 1 to 2 cups of water; 1 bay leaf; 2 sprigs of thyme; 1/2 teaspoon freshly ground black pepper; 1 teaspoon Old Bay seasoning (or paprika with a dash of cayenne); 1 1/2 cups corn (frozen is fine) optional; 1 cup whipping cream; 2 Tbsp chopped fresh parsley

Clam Chowder was pinched from <a href="http://www.simplyrecipes.com/recipes/clam_chowder/" target="_blank">www.simplyrecipes.com.</a>

INGREDIENTS

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About 4 lbs of littleneck or cherrystone clams (about 3 dozen clams or so, depending on the size)

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1 Tbsp butter or vegetable oil

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4 ounces salt pork, cubed (or chopped bacon or pancetta, cubed)

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2 cups chopped onion

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1 Tbsp flour (or more, depending on how thick you want the soup)

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1 cup dry white wine, like a Sauvignon blanc (or you can use 2 Tbsp of white or cider vinegar, or lemon juice)

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2 pounds potatoes (russets or Yukon gold), peeled and diced

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1 to 2 cups of water

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1 bay leaf

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2 sprigs of thyme

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1/2 teaspoon freshly ground black pepper

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1 teaspoon Old Bay seasoning (or paprika with a dash of cayenne)

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1 1/2 cups corn (frozen is fine) optional

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1 cup whipping cream

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2 Tbsp chopped fresh parsley

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