Lincolnville Beach Steamer Chowder

Recipe By : The Lobster Pound, Lincolnville Beach, ME

Serving Size : 4 
Categories : Chowders

3 lbs soft-shell clams -- preferably no more than 2" long
1/2 c water
6 tbsps butter
1 lg onion -- chopped
3 c peeled and diced russet potatoes -- or all-purpose
2 c reserved clam broth
salt and freshly ground black pepper
oyster crackers

1. Scrub the clams well and soak them in a large pot of cold water
for at least 1 hour. Drain the clams and put them in a large pot,
add about 1/2 cup of water, cover, and bring to a boil. Reduce the
heat to medium-low and steam until the clams open, 5 to 8 minutes.
When cool enough to handle, remove the clams from their shells,
working over the cooking pot to catch the juices. Pull the black
skin off the necks. Strain the broth through cheesecloth or a clean
linen towel, reserving the broth.

2. Heat the butter in a large, heavy pot. Add the onion and cook
over medium heat, stirring frequently, until softened, 5 to 8
minutes. Add the potatoes, clam broth, and cream. Bring to a boil,
then reduce the heat to medium-low, and cook, covered, until the
potatoes are tender, 10 to 15 minutes. Add the cooked clams and any
of their accumulated juices. Season to taste with salt and pepper.

3. Refrigerate the chowder, uncovered, until cold. Cover and
refrigerate overnight or for up to 36 hours. Reheat gently, adding
water and adjusting the seasoning as necessary. Serve with oyster
crackers on the side.

8 first-course servings; 4 main-course serving

NOTES: This is a chowder in the quintessential Maine style - brothy,
milky, and buttery, flavored with the subtle sea flavor of the
soft-shell steamer clams and their delicious broth and thickened with
only the starch in the potatoes. To maximize that good clam flavor,
be sure to let this chowder "ripen" overnight.