CLAM CHOWDER (New England Style) |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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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!!! Ingredients:
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 |
salt |
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:
1. In a large stockpot bring 2 cups of water to a boil.
2. Add clams, cover and cook for 5 minutes.
3. Uncover, quickly stir clams with a wooden spoon and cover again.
4. Continue to cook 5 to 10 minutes longer, until most of the clams are opened.
5. 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.
6. You should now have about 6 cups of clam broth.
7. If not, add enough water to make it 6 cups.
8. When clams are cool enough to handle, remove them from their shells and cut into 1/2 inch pieces.
9. Set clams and broth aside.
10. In a large heavy pot, cook bacon until crisp and fat is rendered.
11. Pour off all, except 2 tablespoons, of the bacon fat.
12. Add the butter, onions and celery and cook until softened, about 5 minutes.
13. Add the garlic, thyme and bay leaves and cook until vegetables are completely wilted, about 3 minutes, being careful not to brown.
14. Add the potatoes and the reserved clam broth and bring to a boil.
15. Lower the heat, cover, and simmer for 20 to 30 minutes, until broth slightly thickens and the potatoes are very tender.
16. If you prefer a thicker broth, mash some of the potatoes against the side of the pot with a wooden spoon.
17. Remove from heat, stir in the clams and heavy whipping cream, and season with salt and pepper, if necessary.
18. Set aside for 1 hour, to allow all of the flavors to thoroughly blend.
19. Place the pot over low heat and slowly reheat, being careful not to bring to a boil.
20. Serve hot, garnished with 1 or 2 pats of butter and some chopped scallions.
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