4 lb Steamer clams, cleaned
1 Cup White wine
2 cup Onion, chopped.
2 oz Unsalted Butter
2 sprig Fresh thyme, leaves removed and chopped
2 cup Diced Potatoes, peeled and chopped
1 qt Heavy cream
To taste Sea salt, Pepper
To garnish Parsley, chopped
To serve Chowder crackers
In a medium saucepan set over medium-high heat, add the clams, wine, vodka, and half of the chopped onions. Cover and cook for 5 minutes, or until all the clams have opened. Strain through a fine sieve. Set the clams aside and reserve the cooking liquid.
In another medium saucepan set over medium heat, add the butter and cook until melted. Add the remaining onions and cook for 5 minutes, or until soft. Add the reserved cooking liquid and thyme, bring to a simmer. Cook for 5 minutes, or until the liquid has reduced by half.
Meanwhile, remove the clams from the shells, separate the bellies and reserve. Peel and discard the outer membrane from the clam and roughly chop.
Add the potatoes and heavy cream to the saucepan and cook for 10 minutes, or until the potatoes are tender. Add the chopped clams and clam bellies. Season with salt and pepper, and ladle into warm bowls. Garnish with parsley and serve with oyster crackers.
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