0 Picture
Ingredients
- 8 pounds cherrystone clams, scrubbed
- 1 tablespoon unsalted butter
- 8 ounces bacon, cut into 1/2" pieces
- 2 celery stalks, minced
- 1 large onion, minced
- 1 garlic clove, minced
- 2 1/2 pound Yukon Gold potatoes, peeled, cut into 1/2" pieces
- 1 tablespoon chopped fresh thyme
- 1 bay leaf
- 2 tablespoons cornstarch
- 2 cups heavy cream
- Kosher salt, freshly ground pepper
- Chopped fresh chives
- Oyster crackers or Vermont Common Crackers
Details
Servings 8
Preparation time 75mins
Cooking time 75mins
Adapted from epicurious.com
Preparation
Step 1
Bring clams and 4 cups water to a boil in a
large pot over high heat. Cook until clams just
open, 8-10 minutes (discard any that do not
open). Using a large slotted spoon, transfer
clams to a large rimmed baking sheet; set
broth aside. Let clams cool slightly, then pull
meat from shells; discard shells.
Chop clams into bite-size pieces. Strain
broth through a fine-mesh sieve set over a
large bowl. Add water if needed to measure
6 cups. DO AHEAD: Clams and broth can be
made 1 day ahead. Cover separately and chill.
Melt butter in a large heavy pot over
medium heat. Add bacon and cook, stirring
occasionally, until fat is rendered and bacon
begins to brown, about 8 minutes. Add
celery, onion, and garlic and cook, stirring
often, until onion is translucent, about
10 minutes. Add reserved broth (or 6 cups
bottled clam juice), potatoes, thyme, and
bay leaf. Bring chowder base to a simmer;
cook until potatoes are tender, 20-25
minutes. Stir cornstarch and 2 Tbsp. water in
a small bowl to form a slurry. Stir slurry into
chowder base; return to a boil to thicken.
DO AHEAD: Base can be made 1 day ahead.
Let cool; cover and chill. Keep clams chilled.
Bring base to a simmer before continuing.
Remove base from heat. Discard bay leaf.
Stir in reserved clams (or two 10-ounce cans
baby clams) and cream. add pepper.
Divide chowder among bowls. Garnish
with chives and oyster crackers.
Review this recipe