New! New England Clam Chowder
Recipe courtesy Ellie Krieger
1 tablespoon plus 1 teaspoon olive oil
4 slices Canadian bacon, diced (2 ounces)
1 large onion, chopped (about 2 cups)
6 stalks celery, diced (about 2 cups)
Kosher salt and freshly ground pepper
1 tablespoon finely chopped garlic (about 3 large cloves)
2 teaspoons chopped fresh thyme
2 1-pound containers frozen clams packed in their own juice, thawed,
juice reserved
1 1/4 pounds russet potatoes, cut into 1/2-inch dice
1 bay leaf
2 cups cold low-fat (1 percent) milk
2 tablespoons heavy cream
3 tablespoons all-purpose flour
Hot sauce (such as Tabasco), for serving (optional)
Heat 1 teaspoon of the oil in a large soup pot over medium-high heat.
Add the Canadian bacon and cook, stirring frequently, until crisp, 3
to 4 minutes. Transfer the bacon to a plate.
Add the remaining 1 tablespoon oil, the onion, celery, 3/4 teaspoon
salt and 1/2 teaspoon pepper to the pot and cook over medium heat,
stirring occasionally, until the vegetables have softened, about 6
minutes. Add the garlic and thyme and cook, stirring, for 1 minute
more. Add 1 1/2 cups water, the reserved clam juice (about 1 1/2
cups), the potatoes and bay leaf and bring to a boil.
Partially cover the pot and simmer, stirring occasionally, until the
potatoes are tender, about 15 minutes. Whisk the milk, cream and flour
in a bowl until the flour is dissolved. Slowly add the mixture to the
pot, stirring constantly. While stirring, bring the soup to a simmer
(do not boil). Reduce the heat to medium low and cook, stirring
occasionally, until thickened, about 8 minutes. Add the clams and
simmer 2 minutes more. Discard the bay leaf. Add salt and pepper to
taste.
Right before serving, stir in the bacon. Serve with the hot sauce.
6 servings
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