HOT SOUP: Here are 2 versions of the popular clam chower.

CLAM CHOWDER WITH VEGETABLES AND "FRESH" CLAMS:

36 medium-sized hard-shelled clams                          

vegetables:

    1 onion, thinly sliced

    1/3 cup thinly-sliced leeks, white part only             

    ¼ cup each minced carrots & celery                                                           

    3 shallots, minced

1 cup dry white wine                                                  

1½ tsp. dried thyme

grated rind of 1 lemon                                                

1 bay leaf

5-6 cups hot chicken stock, see recipe                        

2 tbsp. canola oil

1 cup 18% cream                                                        

2 egg yolks, lightly beaten

chopped parsley for garnish

beurre manie--knead together: 3 tbsp. soft butter & 1 ½ tbsp. flour    

Soak the clams in cold salted water for 3 hours, draining and changing water twice. Scrub the clams using a stiff brush or nylon scouring pad. Set aside.

In a heavy saucepan over medium-high heat, heat oil until hot and sauté vegetables for 5 minutes; or until soft and lightly coloured. Add white wine, thyme, grated rind and bay leaf. Bring to a simmer and cook for 10 minutes.

Add chicken stock and clams. Cook the mixture, covered, over moderately high heat for 5 minutes, or until the shells have opened.  Remove clams from the pot with a slotted spoon, discarding half the shells, and dividing the clams among 6 soup bowls.  Keep them covered and warm.

Into the simmering pot, add the beurre manie and gently mix in. Add the cream and cook the soup over medium heat for 2 to 3 minutes, or until heated through.                                                                 

In a bowl, gradually whisk ½ cup of the soup into the egg yolks, and then add the yolk mixture back to the soup. Heat the soup over moderately low heat, stirring, until it is thickened, but do not let it boil. Ladle the soup over the clams and garnish it with chopped parsley to serve.

CLAM CHOWDER WITH CANNED CLAMS:

2 slices bacon, diced                                       

½ cup chopped onion + 1 cup diced, raw potatoes                             

½ cup boiling water                                        

4 cups milk

2 ½ tbsp. all purpose flour                              

two 7 ½- oz. cans clams

seasoning:

    1 tsp. salt

    ¼ tsp. each celery salt & oregano

In a large heavy saucepan, cook bacon with very little oil over medium-high heat until almost crisp. Add onion and sauté until tender. Add potatoes, seasoning and water. Cover and simmer over low heat until potatoes are cooked, about 10 to 15 minutes. Combine milk and flour. Stir into potato mixture. Cook over medium heat, stirring constantly, until smoothly thickened and mixture coming to the boil. Add un-drained clams and heat through without boiling. Serve hot.