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Home Made Clam Chowder
Home made clam chowder
This recipe can use the large Quahogs, Cherrystones or Little necks. They are all the same clam. I prefer to use large Quahogs and Cherrstones. Which you steam open in an inch of water with a loose lid on. 4 cherry stones per diner or two Quahogs. Once the steam is pumping out turn off the heat leave the lid on the pot. Hope it did not boil over and spill over the stove. It happens very quickly so you have to keep an eye on the steam. I have it boil over about 2 out of 5 times, one never learns. Let them cool off and then shuck and reserve the broth. Chop up the clams. Don't use a cuisinart, you will make a mess. Dice peeled white potatoes and dice ( one potato per diner). Add to the broth with the clams and cover tightly; cook on medium until very soft. Stirring occasionally to break up the potatoes and make them flake. Add one diced onion and cooke until soft. I like to add corn freshly shaved off off the cob if it is in season. Cook a few minutes longer and add a cup of milk and cream for every diner. Turn down to low stirring occasionally. If you forget and some sticks to the bottom leave it there and don't scrape it off. Just stir over it. Simmer for an hour. Add butter, one pat per person. Serve or put it in the fridge. It is amazing how much better it taastes the next day. Serve with oyster crackers, buttered toast or warm rolls.