In his memoir “Delights and Prejudices,” (Running Press Book Publishers 2001) James Beard discusses his love for clam soups and includes numerous recipes. Most of these call for fat, long razor clams, which were abundant in the Pacific Northwest during Beard’s childhood. If you are unable to find razor clams, substitute fresh cherrystone clams.
Makes: 4 servings
Ingredients
3 to 4 slices thick bacon, diced
1 large onion, coarsely chopped
4 small potatoes, peeled and diced
2 cups clam broth
Salt and pepper to taste
Dash of Tabasco sauce
1 quart light cream
1 1/2 cups chopped fresh razor or cherrystone clams
1/4 cup Cognac
Finely chopped parsley for garnish
In a heavy skillet – such as cast iron – arrange the bacon slices and fry over medium heat until crisp. Remove the bacon to absorbent paper and pour off all but 2 tablespoons fat. Sauté the onion in fat until just transparent, about 7 minutes. Add potatoes and clam broth and bring to a boil. Cook until potatoes are soft and almost disintegrated. Add salt and pepper to taste and dash of Tabasco sauce. In a large pot, heat the light cream over medium heat. Add potato-onion mixture, bacon bits and clams. Taste and adjust seasoning. Add cognac and cook until clams are just heated through. Serve chowder in hot cups, garnished with the chopped parsley.