The New England clam chowder recipe Serve the rich, creamy soup with plenty of saltines or crusty bread.
36 littleneck clams
1 tbsp oil
4 strips bacon, sliced
1 onion, finely chopped
2 baking potatoes, such as russet,
peeled and cut into 1⁄2in (1cm) cubes
2 tbsp all-purpose flour
2 1⁄2 cups whole milk
salt and freshly ground black pepper
1⁄2 cup heavy cream
2 tbsp finely chopped parsley
1 Place the clams and 1⁄4 cup water in a large saucepan. Cover and cook over high heat, shaking the pan, until the clams open. Using tongs, transfer the clams to a bowl.
2 Strain the liquid through a wire sieve lined with paper towels to remove grit. Add enough water to measure 2 cups. Remove the clams from the shells. Coarsely chop the clams, cover, and chill.
3 Heat the oil in a large, heavy pan over medium heat. Add the bacon and cook until crispy. Using a slotted spoon, transfer to paper towels to drain.
4 Add the onion and potatoes to the pan. Cook for 5 minutes, or until the onion has softened. Stir in the flour and cook for 2 minutes.
5 Stir in the clam juice and milk and season with salt and pepper. Cover, reduce the heat, and simmer for 20 minutes or until the potatoes are tender.
6 Stir in the cream and clams, and heat through without boiling. Season and serve hot, topped with the bacon and parsley.
PrEParE ahEad Steps 1 and 2 can be completed several hours in advance; keep the clams refrigerated until ready to use.
|New England clam chowder recipe|