Clam Chowder

by Annie Copps
Thursday, Nov 17, 2016




Ingredients

  • 7 pounds cherrystone clams, well-scrubbed and rinsed
  • 3 cups water
  • 4 strips bacon, finely chopped
  • 1 medium Spanish onion, diced small
  • 2 tablespoons flour
  • 3 large red potatoes, cut into 1/2-inch dice
  • 1 teaspoon chopped fresh thyme
  • 2 tablespoons chopped fresh parsley
  • 1 cup heavy cream

 

Directions

In a double boiler over medium heat, combine sugar, salt, vinegar, corn starch, and cloves. Cook the sauce until it is clear. Slice the beets into ¼-inch rounds. Add the beets to the sauce and cook 20 minutes—do not boil. Remove cloves and add butter just before serving.

About the Author

Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

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