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NEW ENGLAND CLAM CHOWDER
INGREDIENTS:
5 lbs. (approximately 18) large Cherrystone clams, steamed and chopped or 2
(10
oz.) cans Baby Clams
6 slices of bacon, cooked and crumbled
4 medium baking potatoes, chopped in 1/2 inch cubes
1 large onion, minced
1 1/2 tablespoon garlic, minced
1/2 cup water retained from steaming clams
1 cup clam juice
1/2 cup dry white cooking wine
1 teaspoon fresh thyme
1 teaspoon salt
1/4 teaspoon black pepper
1 cup 2% milk
1 cup heavy cream
1 tablespoon butter
1 tablespoon fresh parsley, chopped
Oyster crackers
Place clams in just enough water to cover and steam until they open,
approximately 15 minutes. Save 1/2 cup of the water in which clams
were steamed. Allow clams to cool, remove from shells and chop. In a
large frying pan, cook bacon until crisp. Remove bacon from pan and
drain on paper towel. Crumble when cool. Reserve bacon grease in frying pan.
Add potatoes to pan and cook over medium heat for 5 minutes. Add onion
and garlic and cook for an additional 3 minutes. Transfer contents of
frying pan to a large soup pot. Add chopped clams, clam water, clam
juice and white wine and cook over medium heat until potatoes are tender,
approximately 15 minutes. Stir in thyme, salt and pepper. Reduce
heat to low and gradually add milt, then heavy cream, stirring frequently
until chowder begins to thicken slightly. Just before serving, stir in
crumbled bacon and parsley. Ladle into bowls, top with oyster crackers
and serve piping hot.
There is debate over "authentic" chowder, whether it's made with tomatoes or
milk. Take your pick. I prefer the New England style versus the Manhattan
tomato based clam chowder.
This recipe was given to me by C/O Lambert at work but found the
identical recipe above featured on line except for the substitution of the 2
(10 oz.) cans of Baby clams by myself which is much easier to obtain in our
small town than the Cherrystone clams.
Bill aka Mickey Porter 01-15-09.
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