Thinking about my New England roots on a chilly day and clam chowder comes to mind. It’s a warm, classic comfort food. I wanted an easy dinner, but still capture the traditional flavors of a New England Chowder.

Here is a shortcut version. I used little neck clams, but Quahog (large hard shell) clams or cherrystone clams can be used.

Helpful hints:
To wash clams scrub shells under cold running water. Tap any clams that are open on the counter. If they do not close, discard them. Also, discard any clams that do not open when cooked.

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Clam Chowder

INGREDIENTS

2 slices bacon, cut into 1/2-inch pieces

1 cup diced onion

1 cup diced green bell pepper

1 3/4-cups yellow or red potato with skin cut into 1/2-inch pieces

1 1/2-cups clam juice

1 cup reduced sodium canned diced tomatoes with juice

24 littleneck clams, rinsed well

1/2 cup light cream

2 tablespoons chopped parsley

Salt and freshly ground black pepper

DIRECTIONS

Heat a large saucepan over medium high heat and add the bacon and cook until crisp. Pour any excess bacon fat off and add the onion and bell pepper to the saucepan. Sautee for 3 minutes. Stir in the potatoes, clam juice and tomatoes. Bring to a simmer, cover and cook 5 minutes.

Add the clams, cover and simmer for 10 minutes, stirring halfway through or until the clams open. Move off the heat, stir in the cream and remove the clams with tongs or a slotted spoon, leaving 3 to 4 in the pan for garnish. Detach the clam meat from the remaining shells and return the meat to the chowder. Stir in the parsley and salt and pepper to taste. Divide the chowder between two large soup bowls,

Yield 2 servings.

Recipe by Linda Gassenheimer

Tribune News Service