{soups-salads-and-salad-dressings} New England Clam Chowder

 

New England Clam Chowder

Makes: 8 to 10 servings
This recipe for clam chowder, from chef Carlos

DeLeon at Harbor House, begins with fresh clams.

Ingredients:

2 tablespoons unsalted butter

1 small onion, sliced

1 teaspoon crushed red pepper flakes

2 sprigs fresh thyme (divided)

6 pounds mahogany and littleneck clams

combined (all littleneck will work)

2 cups white wine

3 large Yukon Gold potatoes, cut into ½-inch dice

1 cup milk

1 cup heavy whipping cream

2 cloves garlic, peeled and crushed

¼ pound slab bacon, cut into ¼-inch dice

1 small onion, cut into ¼-inch dice

2 medium leeks (white and light green parts),

sliced

2 ribs celery, cut into ¼-inch dice

Salt and freshly ground black pepper to taste

 

 
Preparation:

In a large pot, melt butter over medium heat. Add

the sliced onion and cook, stirring frequently, until

tender but not colored, 3 to 5 minutes.

Increase heat to high, add pepper flakes, 1 thyme

sprig, the clams and wine. Cover with a lid and let

clams open. Toss out any clams that do not open.

Remove clams; set aside. Strain poaching liquid

through several layers of cheesecloth lining a

sieve to remove the sediment; set aside poaching

liquid and discard vegetables.

When clams are cool enough to handle, remove

meat and discard shells.

In pot, combine potatoes, milk, cream, garlic and

remaining thyme; bring to a boil.

Lower heat and simmer, stirring occasionally, until

the potatoes are tender enough to be pierced, and

liquid is thick and creamy, 8 to 10 minutes.

Using a slotted spoon, remove half the potatoes

and discard the thyme sprig. Puree remaining

potatoes with cream mixture until thick and

smooth.

Warm a large stockpot over medium heat and add

bacon.

Cook, stirring, just until bacon starts to render its

fat, about 4 minutes.

Reduce heat to medium-low, add diced onion,

leeks and celery and cook, stirring frequently, until

vegetables are tender, about 6 to 8 minutes.

Stir in clam meat, diced and puree potatoes and

some of the poaching liquid (2 cups). Adjust the

consistency with additional poaching liquid if

needed. Heat through.

 

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