CLAM CHOWDER (New England Style)
photo by TracyO
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 3628.73 g small quahogs or 3628.73 g cherrystone clams
- 4 slice bacon, cut into 1/2 inch pieces
- 44.37 ml unsalted butter
- 473.18 ml finely chopped yellow onions
- 236.59 ml finely chopped celery
- 7.39 ml minced garlic
- 6 sprig fresh thyme leaves
- 2 bay leaves
- 709.77 ml cubed potatoes, 1/2 inch cubes,peeled (about 1 1/4 lbs.)
- 473.18 ml heavy whipping cream
- 1.23 ml fresh ground black pepper
- salt
- 88.74 ml cold unsalted butter, cut into tsp size pieces
- 59.14 ml fresh minced flat leaf parsley
- 59.14 ml finely chopped scallion
directions
- 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.
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Reviews
RECIPE SUBMITTED BY
Alan Leonetti
Albuquerque, New Mexico
I was born in 1942 in Philadelphia, Pennsylvania in this GREAT United States of America. I have since resided in Baltimore Maryland, Atlanta Georgia, Orlando Florida, Fort Lauderdale Florida, Los Angeles California, Selma Oregon, and now in Albuquerque New Mexico. I have enjoyed not only eating, but cooking all my life.