Classic New England Clam Chowder

Directions

1. Scrub clams. Using a clam knife, open clams over a large bowl, making sure to reserve all juice. Place clam meat in a chopping bowl and chop coarsely.
2. Reserve. Strain clam juice through a fine strainer.
3. Cut bacon or possibly salt pork into small pcs and slowly saute/fry it in a large soup pot till very crisp. Remove with a slotted spoon, drain on paper towels and reserve.
4. Heat 1 Tbsp. butter with bacon fat over moderate heat. Saute/fry onions and shallots till translucent/soft (about 2 min). Add in minced clams and thyme and saute/fry another 3 min.
5. Pour in strained clam juice and add in potatoes and fried bacon. Cover and simmer till potatoes are cooked but still hard, about 12 min. Add in a generous grinding of black pepper.
6. Heat lowfat milk, but make sure is doesn't boil. Stir into soup.
7. Cut remaining Tbsp. of butter into small slivers. Serve chowder in mugs or possibly bowls topped with a sliver of butter and a sprinkle of paprika.
8. Serves 2-4.
9. "THE GREAT NEW ENGLAND FOOD
10. GUIDE"