Boston Clam Chowder

By KimChi381

I prefer the small pasta clams for this soup but use the large if that is all that is available. Do not leave any large ones in the shell as they are too big to look attractive in soup. This is a New England clam chowder, made with cream, rather than a tomato-based Manhattan one.

Ingredients

• 3 lbs (1.5kg) clams, rinsed well
• 2 cups (500mL) water or fish broth
• 1 bay leaf
• 1 tbsp (15mL) olive oil
• 4 slices diced bacon
• 1 cup (250mL) finely chopped onion
• 1/2 tsp (2mL) chopped fresh thyme
• 2 cups (500mL) diced red potatoes, 3/4 inch pieces
• 1 cup (250mL) whipping cream
• Salt and freshly ground pepper
• 1 tbsp (15mL) butter, room temp
• 2 tbsp (25mL) chopped parsley

Details

Servings 4

Preparation

Step 1

1. Place clams in a pot. Add water and bay leaf. Cover and steam for about 5 mins or until clams open. Strain clams, reserving cooking liquid. Remove clams from shells and discard shells, leaving 4 in the shell for garnish. Add any extra clam liquid to cooking liquid.

2. Heat oil and bacon in a soup pot over medium heat and saute until bacon renders its fat, about 5 mins. Add onions, thyme and potatoes to pot and saute until onions are softened, about 4 mins. Pour over clam cooking liquid and bring to boil. Reduce heat to simmer and simmer for 15 mins or until potatoes are cooked. Stir in cream and bring to boil.

3. Add clams and cook another 2 to 3 mins or until clams are hot. Season with salt and pepper. Add a swirl of butter on top and garnish with parsley.