New England Clam Chowder
By Drjt
Ingredients
- 1 cup clam juice, or water
- 48 topneck clams, well scrubbed
- 6 ounces bacon, diced
- 1 cup onion, chopped
- 2 large potatoes, peeled and cut into 1/2-inch dice
- 1 bay leaf
- 2 teaspoons fresh thyme, chopped, or 1/2 teaspoon dried thyme
- 1 cup milk
- 1 cup light cream
- Salt and freshly ground black pepper to taste
Details
Servings 4
Preparation
Step 1
1. Place the clam juice in a large pot set over medium-high heat. Add the clams, and cover. Stir after 5 minutes, then again after 10 minutes, watching for any clams that open. Using a slotted spoon, move clams to a large bowl as soon as they open.
2. Remove the meat from the shells, and set the meat aside. Strain the clam cooking liquid through a colander lined with 2 layers of cheesecloth.
3. Meanwhile, in a heavy-bottomed soup pot, cook the bacon over moderate heat until lightly browned, about 5 minutes. Remove half of the bacon to a paper towel-lined plate and set aside. Add the onion to the pot with the remaining bacon, and cook until soft and translucent, about 5 minutes.
4. Add the cooking liquid, potatoes, bay leaf and thyme to the bacon and onion. Bring to a boil, and simmer until the potatoes are tender, about 5 minutes. Meanwhile, coarsely chop the clams.
5. Add the milk, cream and clams to the pot. Bring to a simmer. Season, and ladle chowder into soup bowls. Top eachserving with some of the reserved bacon. Serve with bread or crackers on the side
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