1/1 Photo of CLAM CHOWDER (New England Style)
1 hr 15 mins
Alan Leonetti's Note:
There are hundreds of recipes for New England Clam Chowder. I was born and raised in Philadelphia, where there are wonderful New England style restaurants. When I say that this is the BEST RECIPE I have ever tasted, you can TAKE THAT TO THE BANK!!!
My Private Note
Units: US | Metric
- 8 lbs small quahogs or 8 lbs cherrystone clams
- 4 slices bacon, cut into 1/2 inch pieces
- 3 tablespoons unsalted butter
- 2 cups finely chopped yellow onions
- 1 cup finely chopped celery
- 1 1/2 teaspoons minced garlic
- 6 sprigs fresh thyme leaves
- 2 bay leaves
- 3 cups cubed potatoes, 1/2 inch cubes,peeled (about 1 1/4 lbs.)
- 2 cups heavy whipping cream
- 1/4 teaspoon fresh ground black pepper
- 6 tablespoons cold unsalted butter, cut into tsp size pieces
- 1/4 cup fresh minced flat leaf parsley
- 1/4 cup finely chopped scallion
- 1In a large stockpot bring 2 cups of water to a boil.
- 2Add clams, cover and cook for 5 minutes.
- 3Uncover, quickly stir clams with a wooden spoon and cover again.
- 4Continue to cook 5 to 10 minutes longer, until most of the clams are opened.
- 5Transfer clams to a large bowl and strain the broth twice through a fine mesh sieve or cheese cloth into another bowl, being careful to strain out the sand and grit.
- 6You should now have about 6 cups of clam broth.
- 7If not, add enough water to make it 6 cups.
- 8When clams are cool enough to handle, remove them from their shells and cut into 1/2 inch pieces.
- 9Set clams and broth aside.
- 10In a large heavy pot, cook bacon until crisp and fat is rendered.
- 11Pour off all, except 2 tablespoons, of the bacon fat.
- 12Add the butter, onions and celery and cook until softened, about 5 minutes.
- 13Add the garlic, thyme and bay leaves and cook until vegetables are completely wilted, about 3 minutes, being careful not to brown.
- 14Add the potatoes and the reserved clam broth and bring to a boil.
- 15Lower the heat, cover, and simmer for 20 to 30 minutes, until broth slightly thickens and the potatoes are very tender.
- 16If you prefer a thicker broth, mash some of the potatoes against the side of the pot with a wooden spoon.
- 17Remove from heat, stir in the clams and heavy whipping cream, and season with salt and pepper, if necessary.
- 18Set aside for 1 hour, to allow all of the flavors to thoroughly blend.
- 19Place the pot over low heat and slowly reheat, being careful not to bring to a boil.
- 20Serve hot, garnished with 1 or 2 pats of butter and some chopped scallions.
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Nutritional Facts for CLAM CHOWDER (New England Style)
Serving Size: 1 (258 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 804.3
- Calories from Fat 664
- Total Fat 73.8 g
- Saturated Fat 45.1 g
- Cholesterol 237.1 mg
- Sodium 148.8 mg
- Total Carbohydrate 32.4 g
- Dietary Fiber 4.5 g
- Sugars 5.0 g
- Protein 7.2 g
The following items or measurements are not included:
fresh thyme leaves