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New England clam chowder

4 servings

• 36 small hard-shelled clams, such as littlenecks, scrubbed well
• 1 1/2 cups cold water
• 2 tablespoons unsalted butter
• 2 bacon slices, chopped
• 1 small onion, chopped
• 2 red potatoes, peeled, diced
• 1 cup half-and-half
• Freshly ground pepper
• 2 tablespoons chopped flat-leaf parsley

Heat clams and cold water in a 4-quart saucepan to a boil over medium-high heat. Cover; steam until clams open, 5 to 8 minutes, checking often after 5 minutes. Transfer clams to a bowl as they open; let cool. (Discard any clams that do not opened.) Reserve cooking liquid. Remove clams from shells; coarsely chop. Pour cooking liquid through a fine-mesh sieve into a small bowl, leaving any grit behind.

Melt butter in a saucepan over medium heat. Add bacon; cook, stirring occasionally, until golden, 4 to 5 minutes. Add onion; cook, stirring, about 5 minutes. Stir in potatoes and reserved cooking liquid; cover. Simmer until potatoes are tender, 5 to 7 minutes. Stir in clams, half-and-half and pepper to taste; cook until heated through, about 1 minute. Do not boil. Stir in parsley.

Per serving: 307 calories (44 percent from fat), 15 g fat (8 g saturated), 101 mg cholesterol, 25 g carbohydrates, 17 g protein, 176 mg sodium, 2 g fiber

(From “ The Gourmet Cookbook ,” Houghton Mifflin.)

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