Recipe by Lorac
No butter, milk or cream! The long simmering time gives this version it's intense flavor. I cut this recipe out of the Boston Globe in April 1989, about a year and a half after it was first added to the menu.
Top Review by aholmquist
I made this with 4 cans clams, juice from cans and one bottle of clam juice. Followed rest of recipe exactly. As is, the clam flavor was too intense for us. I added a cup of chicken stock to try and soften it. That wasn't enough. So I finally resorted to fatttening it up. Whisked a 1/4 cup flour into 1 1/2 cups 1% milk and slowly adding this. Added another cup of potato and simmered for another 30 minutes. We preferred this final version.
- 1⁄2 cup finely chopped onion
- 2 cups chopped clams (fresh or frozen)
- 2 1⁄2 cups bottled clam juice
- 1⁄2 cup water
- 1 bay leaf
- 1⁄4 teaspoon dried thyme
- 1 cup finely chopped celery
- 3⁄4 cup finely chopped carrot
- 1 cup potato, diced 1/4 inch
- 1 garlic clove, minced
- salt & freshly ground black pepper
- 1 tablespoon chopped fresh parsley
Directions See How It's Made
- Add onion, clams, clam juice, water, bay leaf and thyme to a large sauce pan.
- Bring to a boil over medium high heat, cover, reduce heat to low and simmer for 45 minutes.
- Add celery and carrot, simmer covered 25 minutes.
- Add potato and garlic, simmer covered 20 minutes.
- Remove bay leaf, add salt if needed and a generous amount of black pepper.
- Top with parsley and serve.