Soup is nice and comforting in cool weather. This clam chowder is quick and easy, and does not dirty many pans. You can substitute mussels or oysters for the clams - you probably will not need as many because they are larger. If you use oysters, skip the first step. Add the oysters at the last minute and cook until they are just heated through. Clam Chowder 24 small, live clams 1 cup cold water 3 rashers bacon 1 small onion 1 stalk celery 2 medium potatoes .5 cup heavy cream .5 cup whole milk 3 tbs butter Scrub clams under running water. In a small, heavy soup pan, bring one cup of water to the boil. Add clams, cover and simmer for five minutes. Remove clams that have opened and continue to cook the remaining ones for a few more minutes. Remove from heat and discard any clams that have not opened. Cool, then remove clams from the shells and roughly chop the meat. Strain the liquid through a fine sieve and set aside. Rinse pan and dry. Dice the bacon and cook in the soup pan until crisp. Pour off and discard all but one tablespoon of fat. Dice onion and cook until soft. Pour strained clam juices into the pan. Peel and dice potatoes, chop celery and cook until tender. Add cream and milk. Stirring constantly, bring to the simmer and remove from heat. Stir in chopped clams, then swirl in butter. Taste, add salt and pepper if necessary, and serve.
