Swan's Island Soft Shell Clam Chowder

• 3 pounds steamer or soft shell clams
• 2 strips thick smoked bacon
• 1 tablespoon butter
• 1 medium onion, finely chopped
• 3 medium potatoes, chopped
 
• Salt and freshly ground black pepper
• 2 tablespoons flour
 
• 2 cups whole or low fat milk
• Sweet paprika and 2 tablespoons of butter cut into small cubes, for garnish

Place the clams in a large bowl of cold water and let soak about an hour to release any sand or mud caught inside or out.
 In a large soup pot, cook the bacon until crisp on both sides, about 8 minutes. Remove the bacon and all the fat except for 1 tablespoon.
 Heat the bacon fat in the soup pot over medium-low heat. Add the butter and the onion and cook, stirring occasionally, for about 8 minutes, or until golden brown and tender. Add the potatoes and stir well; cook 5 minutes.
 Meanwhile, drain the clams from the water washing well to remove all sand. Place the clams in another large pot and cover with 2 cups cold water. Steam over high heat until just opened, about 5 to 7 minutes. Remove from the heat and let cool a few minutes. Be sure to keep the broth in the clam pot. Remove the clams from the shell, making sure to remove the black skin on the neck of the clam. If the clams are small leave them whole; coarsely chop any large clams.
 When the potatoes are almost tender, raise the heat to medium and add the flour. Stir well to coat the vegetables and cook about 4 minutes. Add the reserved clam broth, making sure not to add the very last bits from the bottom of the pot as it tends to be full of mud and sand. Let the broth come to a gentle simmer, stirring occasionally. Add the milk and let cook about 5 minutes or until the potatoes are tender and the broth has thickened slightly. Add the reserved clams and cook 5 minutes. Serve hot topping each bowl of chowder with a dusting of sweet paprika and a small cube of butter, if desired.

Serves 6

From the blog and soon-to-be-book Notes From a Maine Kitchen by Kathy Gunst