duckie ®

Chowder Sweet Molly Malone
2 1/2 pounds ****les or small littleneck clams, in their shells
1 1/2 cups white wine
1 cup water
2 1/2 pounds mussels, in their shells
6 tablespoons unsalted butter
2 leeks, white and pale green parts only, washed and thinly sliced
2 medium onions, peeled, finely diced
1 bay leaf
2 medium waxy potatoes, peeled, cut into 1/2-inch cubes
1 or 2 (8 ounce) bottles clam juice (optional)
2 cups heavy cream
Salt
Freshly ground black pepper
1/3 cup finely chopped fresh parsley
6 lemon wedges, seeds removed

Preheat oven to 250 degrees F. Place 6 soup plates on rack to warm.

Scrub the ****les or clams in cold running water and drain. Throw out
any open ones. Place 1/2 cup wine and 1/2 cup water into a wide
skillet with a tight-fitting lid. Add the ****les and cover tightly.
Bring to a boil over high heat, reduce heat and cook for 2 or 3
minutes, shaking often. Lift the lid often. Quickly remove the ****les
as they open. Do not overcook. When all ****les have opened, remove
the meat from their shells, discarding any that have remained closed.
Carefully strain the cooking liquid through a fine sieve and reserve.
Reserve 6 whole ****les for garnishing final chowder.

Rinse the mussels, scrub extensively and remove the beard (many that
you buy today have the beard removed; when in doubt, ask the fish
salesperson). Cook the mussels by using the above procedures. Reserve
cooking liquid and 6 whole mussels.

Melt 4 tablespoons butter in 5-quart soup pot over high heat and add
the leeks and the onions. Cook over medium heat, stirring often, until
onions are translucent, about 5 minutes. Add bay leaf, potatoes,
reserved ****le and mussel cooking liquid and remaining white wine.
(You may need to add enough bottled clam juice to cover the potatoes
and onions for simmering.) Bring to a boil over high heat, reduce
heat, partially cover and simmer over low heat until potatoes are
tender. Add heavy cream and simmer chowder until the cream is somewhat
reduced and you have a succulent consistency. Add reserved ****le and
mussel meat and simmer for a few minutes to heat thoroughly. Taste and
add salt, if necessary, and pepper. Remove bay leaf and swirl in
remaining butter.

Remove soup plates from oven; add chowder to each. Garnish each
serving with a reserved whole ****le and mussel, and lemon wedges.
Sprinkle with parsley. Serve immediately.

Serves 6.

duckie ®

Chowder Sweet Molly Malone
2 1/2 pounds ****les or small littleneck clams, in their shells
1 1/2 cups white wine
1 cup water
2 1/2 pounds mussels, in their shells
6 tablespoons unsalted butter
2 leeks, white and pale green parts only, washed and thinly sliced
2 medium onions, peeled, finely diced
1 bay leaf
2 medium waxy potatoes, peeled, cut into 1/2-inch cubes
1 or 2 (8 ounce) bottles clam juice (optional)
2 cups heavy cream
Salt
Freshly ground black pepper
1/3 cup finely chopped fresh parsley
6 lemon wedges, seeds removed

Preheat oven to 250 degrees F. Place 6 soup plates on rack to warm.

Scrub the ****les or clams in cold running water and drain. Throw out
any open ones. Place 1/2 cup wine and 1/2 cup water into a wide
skillet with a tight-fitting lid. Add the ****les and cover tightly.
Bring to a boil over high heat, reduce heat and cook for 2 or 3
minutes, shaking often. Lift the lid often. Quickly remove the ****les
as they open. Do not overcook. When all ****les have opened, remove
the meat from their shells, discarding any that have remained closed.
Carefully strain the cooking liquid through a fine sieve and reserve.
Reserve 6 whole ****les for garnishing final chowder.

Rinse the mussels, scrub extensively and remove the beard (many that
you buy today have the beard removed; when in doubt, ask the fish
salesperson). Cook the mussels by using the above procedures. Reserve
cooking liquid and 6 whole mussels.

Melt 4 tablespoons butter in 5-quart soup pot over high heat and add
the leeks and the onions. Cook over medium heat, stirring often, until
onions are translucent, about 5 minutes. Add bay leaf, potatoes,
reserved ****le and mussel cooking liquid and remaining white wine.
(You may need to add enough bottled clam juice to cover the potatoes
and onions for simmering.) Bring to a boil over high heat, reduce
heat, partially cover and simmer over low heat until potatoes are
tender. Add heavy cream and simmer chowder until the cream is somewhat
reduced and you have a succulent consistency. Add reserved ****le and
mussel meat and simmer for a few minutes to heat thoroughly. Taste and
add salt, if necessary, and pepper. Remove bay leaf and swirl in
remaining butter.

Remove soup plates from oven; add chowder to each. Garnish each
serving with a reserved whole ****le and mussel, and lemon wedges.
Sprinkle with parsley. Serve immediately.

Serves 6.