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New England Clam Chowder

Prep Time:

20 Minutes

Cook Time:

1 Hour

Yield

8 Servings

Ingredients

24 Littlenecks, cherrystones, or 12 quahogs, scrubbed

2 T. unsalted butter

4 thick slabs of bacon, diced

2 yellow onions, diced

3 Yukon gold potatoes, cubed

1/2 C. white wine

Bundle thyme, bound with butchers' twine

1 Pint heavy cream

1 t. white pepper

Kosher salt & freshly ground pepper

3 T. chopped parsley or chives for garnish


Preparation


Step 1 - Put the clams in a large, heavy Dutch oven, add about 4 cups water, then set over medium-high heat. Cover, and cook until clams have opened, approximately 10 to 15 minutes. (Clams that fail to open after 15 to 20 minutes should be discarded.) Strain clam broth through a sieve lined with cheesecloth or doubled-up paper towels and set aside. Remove clams from shells and set aside as well.


Step 2 - Rinse out the pot and return it to the stove. Add butter and turn heat to medium-low. Add bacon and cook, stirring occasionally, until the fat has rendered and the bacon has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove from fat and set aside.


Step 3 - Add the onions to the fat and toss to coat. Add 1 t. salt, white pepper and thyme bundle, reduce heat to low, cover and allow onions to sweat until cooked through completely, stirring frequently. Do not allow to brown - about 15 - 20 minutes. Remove lid, stir in wine and continue cooking until wine has evaporated. Add potatoes and enough clam broth to just cover the potatoes, approximately 3 cups.

Step 4 - Partly cover the pot, and simmer gently until potatoes are tender, approximately 10 to 15 minutes.


Step 5 - Meanwhile, chop the clams into bits about the size of the bacon dice.


Step 6 - When potatoes are tender, add cream and stir in chopped clams and reserved bacon. Add black pepper to taste. Adjust salt. Let come to a simmer and remove from heat. (Do not let chowder come to a full boil.) Fish out the thyme and discard.


Step 7 - The chowder should be allowed to sit for a while to cure. Reheat it to a bare simmer before serving. Finish with a drizzle of olive oil or knob of butter, garnish with parsley or scallions. Serve with Tabasco sauce.



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