New England Clam Chowder
bowl of New England Clam Chowder. Creamy yet chunky, I’d stack 4 cords of wood just knowing that I can come inside warm up with a bowl. Below Chef Avi shows you how easy it is to prepare at home.
- 8 lbs Live Quahogs, shells scrubbed. (If Quahogs aren’t available, substitute smaller clams or 16 ounces of clams and 6 cups of bottled clam juice)
- 4 oz Bacon, Apple wood smoked, diced fine
- 4 Tbsp Butter, unsalted
- 1 Cup Celery, diced
- 1 Cup Onion, diced
- 1 clove Garlic, minced
- 2 tsp Thyme, Fresh, minced or 1 tsp dried
- 6 Tbsp Flour, all-purpose
- 6 Cups Stock, from the clams
- 2.5 lbs Potatoes, Yukon Gold, peeled and 1/2” diced
- 1 ea Bay leaf
- TT Black pepper & Salt as needed
- 2-3 Cups Light cream (depending on thickness preferred, or can use Heavy Cream)
- 1 Tbsp Dill, chopped, or 1tsp dry dill
Adapted from stonehurstmanor.com
In a large pot, bring 6 cups of water to a boil. Add clams and cover the pot. Cook over medium high heat for 7-9 minutes. Discard any unopened clams.
Remove clams from broth and cool slightly a sheet tray. Reserve the broth by straining through a sieve or colander, lined cheese cloth. Strain a few times to remove all grit.
Remove the meat from the shells, and with cut meat around belly and reserve. Slice the bellies lengthwise and scrape out and discard the contents, as they may contain sand. Chop bellies and add to the other chopped clams.
In a large heavy bottomed pot over medium heat, render bacon till just crisp but not brown. Add butter to melt.
Add celery, onions, garlic and thyme. Sweat for about 10 minutes or until veggies are translucent. Stir often. Add flour and cook for another minute.
Slowly add reserved broth, potatoes, and bay leaf and stir to combine. Bring to a boil, then lower heat and simmer until the potatoes are tender, about 15 minutes.
Remove pot from heat and stir in reserved clams. Remove bay leaf.
At this point, you can cool off to save for later or proceed to make chowder. If you wish to cool, place pot in a sink full of ice and water, stirring occasionally over the course of 2 hours or less….then portion into a container and chill in your refrigerator. When you wish to have your chowder, over low heat, add remaining ingredients and heat very slowly, do not boil, and stir often.
If making chowder now, add cream and chopped dill. Adjust seasoning with salt and fresh ground pepper. Heat slowly to serving temperature. Serve in warm bowls or fresh bread bowls.
You'll also love
- Marinated Italian Tomatoes 4.5/5 (19 Votes)
- Blueberry Lemon Trifle 4.5/5 (19 Votes)
- Crab Rangoon Dip 4.2/5 (40 Votes)
- Adult Fish Bowl Punch 4.5/5 (53 Votes)
- Grilled Shrimp with Mango Radish... 4.3/5 (30 Votes)
- NEW ENGLAND CLAM CHOWDER 4.5/5 (11 Votes)
- Clam Chowder 4.4/5 (18 Votes)
- Manhattan Clam Chowder 4.4/5 (8 Votes)