Eating like Boston locals has never been so easy.
Maxine Park
INGREDIENTS
(Serves 4)
3 lbs. fresh clams
5 tablespoons butter
2 garlic cloves cut in half
1 1/2 cups dry white wine
4 tablespoons fresh parsley (or 2 teaspoons tsp. dried)
1/2 tablespoon fresh thyme (or 1/4 teaspoon tsp. dried)
2 teaspoons white pepper
2 diced medium onions
6 cubed red potatoes
2 cups milk
2 tablespoons butter
2 stalks diced celery
1 finely sliced leek
1 teaspoon Worcestershire Sauce
6 drops Tabasco sauce
1 teaspoon cornstarch
PREPARATION:
- Soak 3 pounds of tightly closed clams for 2 hours, changing the water twice.
- Preheat a large saucepan on medium.
Add 3 tablespoons of butter and 2 garlic cloves, stirring until the garlic becomes translucent.
Remove the garlic cloves.
Add the clams gradually in 3 one1-pound groups.
Add 1 cup of white wine in three allotments to create a steam that will open the shells.
After 5 minutes, add 4 tablespoons of fresh parsley (2 teaspoons dried), 1/2 tablespoon of, fresh thyme (1/4 teaspoon dried), white pepper, and a glass of white wine.
The shells will open when steamed, approximately 5 minutes.
Strain, separating the shells yet but reserving the clam juices.
- While the clam shells are cooling, prepare the following and add to a large soup pot: 2 diced onions, 6 cubed red potatoes cubed, 1/4 4-cup of reserved clam juice, and 2 cups of milk. Cook for 25 minutes on medium heat.
- Remove the clams from shells.
- Once the potatoes are soft, add 2 tablespoons of butter, add 2 stalks of diced celery, one 1 finely sliced leek, 1 teaspoon of Worcestershire sauce, and 6 drops of Tabasco sauce.
- Stir well, cover, and simmer for 5 minutes. Add the clams, with the remaining clam juice, and white pepper to taste. Cook for 10 minutes.
Add a pinch or two of cornstarch if the consistency is not thick enough.
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