Scrub clams. Using a clam knife, open clams over a large bowl, making sure
to reserve all juice. Place clam meat in a chopping bowl and chop coarsely.
Reserve. Strain clam juice through a fine strainer.
Cut bacon or salt pork into small pieces and slowly saute it in a large
soup pot until very crisp. Remove with a slotted spoon, drain on paper
towels and reserve.
Melt 1 tablespoon butter with bacon fat over moderate heat. Saute onions
and shallots until translucent (about 2 minutes). Add chopped clams and
thyme and saute another 3 minutes.
Pour in strained clam juice and add potatoes and fried bacon. Cover and
simmer until potatoes are cooked but still firm, about 12 minutes. Add a
generous grinding of black pepper.
Heat milk, but make sure is doesn't boil. Stir into soup.
Cut remaining tablespoon of butter into small slivers. Serve chowder in
mugs or bowls topped with a sliver of butter and a sprinkle of paprika.
Serves 2-4.
ARKANSAS GAZETTE, 1989, FROM
"THE GREAT NEW ENGLAND FOOD
GUIDE"
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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