871 Potage Clam Chowder

U.S.A

Method

Clams are a shellfish of the same family as the cockle.

Open the clams, taking care to reserve the juice which is inside and for 1 litre ( pt or U.S. cups) of clams including the juice, chop 190 g ( oz) pork fat and melt it in a heavy pan. Add 100 g ( oz) coarsely chopped onion and 25 g (1 oz) roughly chopped parsley and cook in the fat without colouring; add 300 g (11 oz) chopped flesh only of tomato, the clams and their juices, 300 g (11 oz) potatoes cut into medium dice, 5 dl (18 fl oz or U.S. cups) water, a little salt bearing in mind that the clam juice is already salty and a little pepper.

Bring to the boil and cook for 20 minutes; add a small spoonful of fresh leaves of thyme and sufficient crushed rusks, cream cracker biscuits or dried soup sippets to lightly thicken the soup. Cook for a further 5 minutes and serve as it is.

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