From the Cookbook of Hot Dog: Deeje:
(makes two sensible servings, or one Deeje-is-really-hungry serving)
4 bacon slices, chopped (I skip this, myself, but mr. d. swears there’s a “hole” in the flavor without it)
1 medium onion, chopped
1 small green pepper, diced
2-3 stalks celery, depending on how much you like celery, diced
2 cups diced potatoes (usually two will do fine)
2 bottles clam juice
1 can (15 oz? 16 oz? you know, the smaller one) diced tomatoes
2-3 cans clams, depending on the can size and how much you like clams*
handful of flat-leaf parsley, chopped
*unless you can get fresh clams regularly, you lucky bastard, in which it’d be about 3 dozen
* * * * * * * * * * * * *
Cook bacon, if you’re adding it, in a 2 or 3 quart saucepan until nicely browned. Add onion, pepper and celery and saute about five minutes over medium-low heat until softened.
Stir in potatoes, clam juice and tomatoes – with the tomato juice – and simmer covered for 10 minutes.
If you’re using canned clams, add them and simmer about 5 more minutes.
If you’re using fresh clams, it’ll take more like 10 minutes, because you’ll simmer until clams are open wide (toss any that haven’t opened after 10 minutes). Remove most of the clam shells, detach the clams and return them to the chowder.
Stir in the chopped parsley, and season with salt and pepper to taste. mr. d. likes to add several dashes of hot sauce to his bowl as well.
Clams and mussels? OMG – this Midwesterner gags on that stuff – Sorry, but I guess I won’t be trying those (snif)
You don’t eat clams at all, Lena? Not even in clam chowder?
I mean, I can see not caring for mussels straight from the shell or not liking smoked oysters, but… clam chowder?!
Poor Lena. She’s so very very landlocked (as opposed to me down here in the Twin Cities!) and she doesn’t know just how good oyster in the half shell can be!