Old-Fashioned Clam Chowder

After moving to the seaside and learning to dig up razor clams, Karen Hogan needed a great chowder recipe. “I came up with this herb-filled, warm rendition,” she says. “Family and friends just love it.”

razor clams, shucked, liquid reserved, or 12 cups littleneck clams in shell 6 slices extra-smoky bacon, cut into 1-inch pieces 3 cups water 6 medium red potatoes, chopped (4 cups)

carrots, chopped (2 cups)

ribs celery, sliced (1 1/2 cups)

medium onion, chopped 4 garlic cloves, minced 2 tablespoons butter 1 tablespoon chopped fresh parsley 1 bay leaf 1/4 teaspoon pepper 1/4 teaspoon dried basil 1/4 teaspoon dried thyme 1/4 teaspoon dried savory 1/4 teaspoon dried oregano Dash salt Dash caraway seeds Dash dried marjoram 1 cup green beans, cut into 1-inch pieces 1 cup heavy whipping cream 6 drops hot pepper sauce or to taste 1. Cut clams into 3/4- to 1-inch pieces; strain reserved liquid from shucking to remove any sand and particles.*

Cook bacon in large pot over medium-high heat 6 minutes or until browned, stirring occasionally. Stir in clam liquid and all remaining ingredients except clams, beans, cream and hot sauce. Reduce heat to medium-low; bring to a boil. Simmer 20 minutes or until vegetables are tender.

Add beans, razor clams, cream and hot sauce; simmer 10 minutes. (If using littleneck clams, add after simmering.) Cook 2 minutes.

TIP *If using littleneck clams, place in batches in large pot; add 1/2 inch water. Cover and bring to a boil over high heat. Boil, removing clams when they open (2 to 6 minutes). Reserve cooking liquid. Remove clams from shells (about 2 cups shucked); chop. Strain cooking liquid.

(2-cup) servings PER SERVING: 560 calories, 32 g total fat (16 g saturated fat), 22 g protein, 48 g carbohydrate, 115 mg cholesterol, 395 mg sodium, 7.5 g fiber