Clam Chowder

Monday 24 September

We still had half a pound of fresh clams left from last night, so what could be more natural than a creamy Boston clam chowder?  (Even Barbara doesn't care for that watery Manhattan tomato stuff, and she comes from Queens.) 

You start by chopping up four rashers of bacon and rendering them in a pan with a chopped onion and some celery, while some diced yukon gold potatoes boil in another pot.  When the bacon is done and the onion is translucent, the juice from the clams and a bay leaf go in; then add the tender potatoes, top up with heavy cream and/or milk depending on the thickness you like, and when it's almost simmering, add the clams, stir till heated through, and serve.  

Manhattan, eat your heart out.