Cayenne Clam Chowder

Ingredients

• 2 pounds Fresh clams (About 2 pounds, scrubbed)
• 4 cups Water (For initial clam wash and cooking)
• 2 tablespoons Butter
• 0.5 medium Onion (Finely chopped)
• 2 tablespoons All-purpose flour
• 1 cup Heavy cream
• 1 cup Diced tomatoes (Canned or fresh)
• 0.125 teaspoon Baking soda (Pinch)
• 0.5 teaspoon Salt (To taste)
• 0.25 teaspoon Cayenne pepper (Or more, to taste)

Instructions

1. 1Pour water over clams, then drain. Repeat to ensure clams are clean. Separate the hard and soft parts of the clams. Finely chop the hard part of the clams.
2. 2Add the chopped hard part of the clams to 4 cups of water. Heat slowly to boiling-point, then cook for twenty minutes. Strain the broth, discarding the solids.
3. 3In a separate pot, melt butter over medium heat. Add onion and cook for five minutes, until softened. Remove onion from the pot (optional, but recommended for a smoother texture). Add flour to the melted butter and cook for 1 minute, stirring constantly to form a roux.
4. 4Gradually whisk in the clam water (broth) into the roux, stirring constantly to avoid lumps. Add cream and the soft part of the clams. Heat until the mixture reaches a gentle simmer.
5. 5Add tomatoes to which baking soda has been added (this reduces acidity). Season with salt and cayenne pepper. Serve immediately.