Tuesday, March 29, 2016

New England Clam Chowder

Chatham Pier Fish Market Classic New England Clam Chowder


Total Time: 1 hour 15 minutes

Hands On Time: 45 minutes

Yield: 8 to 10 servings

    3 strips thick-cut bacon
    4 tablespoons unsalted butter
    1 large onion, cut into 1/4-inch cubes
    1 rib celery, cut into 1/4-inch cubes
    1 teaspoon chopped fresh thyme leaves
    2 bay leaves
    2 medium-size white potatoes, peeled and cut into ¼-inch cubes
    1/2 cup all-purpose flour
    4 cups bottled clam juice, divided
    1 pound chopped fresh clam meat, with juices (see Note)
    Kosher salt to taste
    3 cups light cream
    1 teaspoon white pepper

Instructions:
Set a 4- to 6-quart pot over medium-low heat. Add the bacon and cook, turning occasionally, until crisp, 10 to 12 minutes. Remove the bacon, leaving the fat in the pot, and crumble into small pieces; set aside.

Add the butter, onion, celery, thyme, and bay leaves to the pot. Cook, stirring often, until onions are tender and translucent, 6 to 8 minutes.

Return the bacon to the pot and stir. Reduce the heat to low and cook, stirring occasionally, while you prepare the potatoes.

In a 2- to 3-quart pot on high heat, boil the diced potatoes in salted water until tender, 5 to 8 minutes. Drain and set aside.

Turning back to the onion/bacon mixture, increase the heat to medium-low.

Add the flour gradually, stirring continuously, until a thick paste forms. Stir and cook 5 minutes.

Increase the heat to medium and slowly add the bottled clam juice, 1 cup at a time, incorporating it into the mixture before adding more.

Increase the heat to medium-high and add the potatoes and clam meat with its juices. Keep stirring 5 minutes, until the clams are tender.

Add the cream slowly; then stir in the white pepper.



Discard the bay leaves before serving. Serve hot.

Additional Notes:
Many supermarkets carry frozen, chopped clam meat in 1-pound containers, which is fresher than canned and just as convenient. Simply defrost before using.


Source: Yankee Magazine



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