New England Clam Chowder (GF)
Prep Time:
20 Minutes
Cook Time:
1 Hour
Yield
8 Servings
Ingredients
4 dozen littleneck clams or 1 dozen quahogs
4 celery stalks, 2 - rough chopped, 2 finely diced
2 onions 1 - rough chopped, 1 finely diced
3 slabs thick cut bacon, chopped
4 red bliss potatoes, chopped
2 qt. heavy cream
1/2 C. white wine
Bundle of thyme, bound by butchers' twine
White pepper, freshly ground black pepper, salt
2 T. Gluten free flour (optional)
2 T. butter (optional)
Chef Note: when you purchase the clams, ask for a net, not plastic bag. The clams will suffocate otherwise and shorten their viability. Put them on ice, in the refrigerator when you get home.
Preparation
Bring 1 quart of water to boil in large stock pot or Dutch oven and add roughly chopped onion, celery, and scrubbed clams. Cover and allow clams to open - approximately 10 minutes. Remove clams and set aside, discarding any broken or unopened clams. Strain broth and save.
Give the pot a quick wipe and add chopped bacon over medium heat. Cook until crisp, remove from pot and drain. To the bacon fat, add white pepper, thyme, celery and onion and cook until tender. (If you like a thicker chowder, add the GF flour and butter now, and stir until well incorporated and increase water for broth by 2 cups)
Deglaze with white wine.
Add the reserved broth and potatoes, reduce heat and simmer until potatoes are cooked.
Remove clams from shells and roughly chop. Add to stock pot, along with bacon and heavy cream. Salt and pepper to taste. Bring heat to medium, without boiling, remove thyme, and serve.
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