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Shoney's® Original Clam Chowder
Shoney's® Restaurant
Servings: 8
"This creamy soup made by the infamous
'family' restaurant, is made to appeal to the adult in the bunch. The
thick, tasty soup is warm and hearty, perfect to warm you up, or to arouse your
appetite before a big meal. This soup can be found on Shoney's® lunch and
dinner All-You-Can-Eat Buffets, and can be ordered separately."
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Ingredients
6
dozen hard shell clams, shucked, with juices reserved
or 4 cups canned chopped clams
4 medium potatoes, peeled, ½" diced
4 ounces salt pork or bacon, ¼" dices
2 cups finely chopped onions
4 cups milk
1 cup heavy cream
salt and pepper , to taste
1 tablespoon seasoning salt
8 teaspoons butter |
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Cooking Method
For fresh
clams, separate the soft part of the clams (the stomach) from the hard
part surrounding it.
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Chop the hard part into fine pieces and set
these aside.
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Slice each soft part in two and reserve separately.
Strain the
clam liquor through two layers of cheesecloth and set aside.
If
using canned clams, drain the clams in a fine sieve over a bowl and
reserve the liquid.
Peel the
potatoes, and use a large knife to chop them into small ½ inch pieces.
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Place the potatoes pieces in a small bowl and set aside.
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Heat up a
large frying pan or skillet over low heat.
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Add the slat pork of
bacon, and
begin to sauté when hot.
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Continue to cook until crisp, slightly
browned and heated through.
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When done cooking, remove from the
heat and place onto paper towels to drain.
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Do not turn off the
heat.
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Add the 2 cups
of chopped onion to the fat remaining in the pot.
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Turn the heat up
to medium and cook the onions, sautéing, for about 5 minutes, until they
are translucent but not brown.
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At this point,
transfer the onions, plus the bacon fat and all, to a large soup pot.
Heat over medium heat until very hot.
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Then stir in the reserved
clam liquor, the finely chopped fresh clams (don't add canned clams
yet), the milk,
and the potatoes.
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Stir well for a minute, then cover the pan and
simmer for about 10 to 15 minutes, until the potatoes are tender.
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Stir in the
reserved soft parts of the clams (or the canned clams).
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Then dice
the salt pork or bacon into small ¼ inch pieces.
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Add them to the
soup, along with the heavy cream.
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Let the soup simmer for an
additional 3 minutes.
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Add seasoning salt.
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Adjust the amount
of seasonings to taste while the soup simmers for another minute or so,
to thicken.
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Turn off the
heat and allow the soup to sit for 1 to 2 hours.
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During this time
it should thicken considerably, and the flavors should intensify.
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Before serving, place the soup over medium heat and heat again just
until hot.
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Serve
immediately by ladling into warmed soup bowls.
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Place a teaspoon of
butter on top of each bowl.
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