Steam the clams or
mussels 10 minutes and take them out of the shells; cut them small.
Stir fry the onion and the bacon 4 minutes in half of the butter; add
the potatoes and the oregano and stir fry 5 minutes more. Add 3 cups
of water, bring to the boil and simmer 15 minutes. In the meantime,
melt the rest of the butter and stir in the clams. Add 1/2 cup of water
and heat, but don't boil. Leave it on low heat for 10 minutes. Finally,
stir the mussels and the liquid into the soup, as well as the cream
and the basil and salt to taste. Heat before serving, but don't boil.
Serve clam chowder
on the 22nd of February,
the birthday of George Washington, the
United States' first president.
Click on culinary calendar for
Links between cooking and celebration.