~~ New England Clam Chowder ~~

Ingredients:

• 3 dozen hard shell clams, shucked, with their juices reserved (about 3 cups) or 2 cups canned chopped clams
• 2 medium-sized potatoes, peeled and cut into 1/2 inch dice (about 2 cups)
• 1 cup finely chopped onions
• 2 cups milk
• 1/2 cup heavy cream
• Salt and freshly ground black pepper to taste
• 4 TSP Butter

Directions:

• If using fresh clams ( See Steamed Clams under the Seafood section ) separate the soft part of the clams (stomach) from the hard part surrounding it. 
• Finely chop the hard part and set aside, and slice each soft part in two and reserve separately. Strain the clam liquor through two layers of cheesecloth and set aside. If using canned clams, drain the clams in a fine sieve over a bowl and reserve the liquid. 
• Melt the butter add the onions and cook over moderate heat for about 5 minutes, until they are translucent but not brown. 
• Stir in the reserved clam liquor, the finely chopped fresh clams (do not add canned clams at this point), the milk, and the potatoes. Cover and simmer 10 to 15 minutes, until the potatoes are tender. 
• Stir in the reserved soft parts of the clams (or the canned clams ) and the cream, and simmer for an additional 3 minutes. 
• Adjust the seasoning with salt and pepper to taste. 
• Allow to sit off of heat for one to two hours, then reheat immediately before serving. Ladle into warm bowls.