New England Clam Chowder

Directions

1. Put clams in a pot. Add water, and cover. Turn the heat on and when the water starts to boil, reduce the heat to a low boil and let the clams steam until they open, about 6 to 8 minutes. Remove from heat and let cool. 2. When the clams are cool enough to handle, pluck out the meat from the clam shells , and discard the shells. Strain the liquid through a fine mesh strainer, and set aside. Coarsely chop the clams and set them aside as well. 3. In a soup pot or Dutch oven, heat the butter and bacon together over medium heat, cooking the bacon for about 3 minutes, until it just starts to curl. Add the onions and cook, stirring, until they’re translucent and soft, 3 to 5 minutes. Add the diced potatoes and season with salt , black pepper, and paprika. Stir a few times then add 1 ½ cups of the clam broth. Cover and simmer until the potatoes are tender, 6 to 8 minutes. 4. Add the milk and cream, then the clams and gently warm until heated through, but do not boil. You can serve the chowder right away, stirring in the parsley just before ladling into bowls, or better yet, chill the chowder for several hours, which will give it time to meld and thicken. Rewarm it gently before serving. Taste for salt and pepper, adding more if you wish. If it’s too thick after standing, thin with a bit of the reserved clam broth when rewarming it.