Recipe by Alan Leonetti
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!!!
Top Review by Big Gay Al
This is Emeril Lagasse's Recipe. I have been making it for years and it's the best I've ever had. It is a bit thin, so plan on thickening it with the method of your choice....It's alot of work, but well worth it!
- 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
Directions See How It's Made
- In a large stockpot bring 2 cups of water to a boil.
- Add clams, cover and cook for 5 minutes.
- Uncover, quickly stir clams with a wooden spoon and cover again.
- Continue to cook 5 to 10 minutes longer, until most of the clams are opened.
- Transfer 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.
- You should now have about 6 cups of clam broth.
- If not, add enough water to make it 6 cups.
- When clams are cool enough to handle, remove them from their shells and cut into 1/2 inch pieces.
- Set clams and broth aside.
- In a large heavy pot, cook bacon until crisp and fat is rendered.
- Pour off all, except 2 tablespoons, of the bacon fat.
- Add the butter, onions and celery and cook until softened, about 5 minutes.
- Add the garlic, thyme and bay leaves and cook until vegetables are completely wilted, about 3 minutes, being careful not to brown.
- Add the potatoes and the reserved clam broth and bring to a boil.
- Lower the heat, cover, and simmer for 20 to 30 minutes, until broth slightly thickens and the potatoes are very tender.
- If you prefer a thicker broth, mash some of the potatoes against the side of the pot with a wooden spoon.
- Remove from heat, stir in the clams and heavy whipping cream, and season with salt and pepper, if necessary.
- Set aside for 1 hour, to allow all of the flavors to thoroughly blend.
- Place the pot over low heat and slowly reheat, being careful not to bring to a boil.
- Serve hot, garnished with 1 or 2 pats of butter and some chopped scallions.