Maine Clam Chowder
For a festive repast, enjoy this hearty chowder for lunch or supper with popovers and Maine applesauce.
  • cup chopped clams3-6.5 oz. cans
  • 2Tbsps. bacon fat
  • 2Tbsps. butter
  • cup chopped onion
  • 2cups cubed and peeled potatoesabout 2 medium
  • 1cup clam juice
  • 3cups rich milkcombination of milk & cream
  • 2tsps. chopped fresh thyme or scant ½ tsp. dried thyme
  • 2 bay leaves
  • ¼ tsp. freshly ground pepper
  1. In a heavy soup pot over medium heat, melt the bacon fat and butter. Add the chopped onion and sauté until transparent. Add the cubed potatoes, bay leaves, and clam juice, simmer, covered, until the potatoes are just fork tender. Stir in the clams and season to taste with the thyme.
  2. Add the milk and cream. Bring just to a simmer and season to taste with sea salt and fresh pepper. If desired, puree about 2 cups of soup in the blender to thicken. For best flavor, allow chowder to set overnight (in refrigerator) and reheat gently. Makes 8 servings.
Recipe Notes

Nutritional analysis per serving: 326 calories, 21 grams protein, 18 grams carbohydrates, 19 grams fat, 140 mg. sodium, 1 gram fiber.