Recipe by Laura & Shawn
If you like DEEEELIIIICIOUS authentic clam chowder...like grandma used to make...then you will LOVE this. I cooked it for my husband & he just couldn't get enough. He is from the east coast & said it brought back fond childhood memories. For delicious and beauitful presentation serve in a bread bowl.
- 1 lb littleneck clams, in their shells (well scrub them)
- 2 -3 lbs of chopped fresh clams
- 2 cups bottled clam juice (16 oz)
- 4 tablespoons butter
- 2 yellow onions, finely chopped
- 8 slices bacon, diced (1/2 cup)
- 4 celery ribs (thinly sliced)
- 4 tablespoons all-purpose flour (plain)
- 4 white potatoes, peeled & diced (10 oz)
- 3 tablespoons of chopped fresh Italian parsley
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon thyme
- 2 dried bay leaves
- 1 loaf French bread or 1 loaf sourdough bread
Directions See How It's Made
- In a large saucepan over medium-high heat, combine clams and clam juice and bring to a boil. Reduce the heat to a simmer and steam clams until they open. Remove from pan and dispose of any clams that failed to open. Remove clams from their shells (cut in half if very large). Reserve several clams in their shells for garnish.
- Strain the clam juice through a fine-mesh sieve lined w/ cheese cloth to remove any grit. You should have 1.5-2 cups of clam juice remaining. Set aside in a bowl for later use. If you don't have cheese cloth use a strainer w/ small holes.
- In a small frying pan, over medium-high heat, saute bacon until light pink, approximately 2-3 minute Remove from heat and set aside for later use.
- In a large saucepan over medium heat, melt the butter. Add the onion and saute until just softened, 3-6 minutes. Add the bacon with grease and continue to saute, stirring occasionally, until the bacon is cooked. Add the celery and saute for 1 minute. Add the flour and cook, stirring for 2 minutes longer. Stir in the strained clam juice, potatoes, milk and bay leafs. Raise the heat to medium-high and bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce the heat to medium and simmer until the potatoes are tender, about 15 minutes.
- Discard the bay leafs and season to taste with salt and white pepper. Add the parsley, shucked clams, and reserved clams in their shells. Cook for 1 minute longer to warm the clams through.
- Ladle the chowder into warmed bowls and serve w/ warmed or toasted bread.