New England Clam Chowder Recipe
Cook Time: 40 minutes|
- 4 strips smoked bacon, chopped (optional)
- 4 stalks celery, chopped
- 1 medium white onion, chopped
- 4 potatoes, peeled, cubed and soaked in just enough water to cover
- 1.5 tbsp flour
- 2 cans canned clams, liquid set aside and reserved
- ~15 medium cherrystone clams, washed and soaked
- 1 cup skim milk (or whole)
- 1 cup half and half (or heavy cream)
- ~1 tsp thyme, dried
- sea salt and pepper
- In a pan on high heat, place the cherrystone clams in about a cup of water. Cover and bring to a boil.
- Remove clams immediately after opening. Separate clams from their shells and set aside. Reserve half of the cooking liquid, removing any grit or pieces of shell.
- In a large stockpot, fry bacon and render the fat. When bacon is crisp, remove and set aside. Cool and crumble.
- To the hot bacon fat, add onions and saute until translucent.
- Add celery and cook for an additional two minutes.
- Season with thyme, a little salt and pepper.
- Add flour to create a roux.
- When celery and onion is coated with the flour, add the reserved clam juice, potatoes and water in which potatoes were soaked. Season with more pepper. Cover and bring to a boil. The liquid will be thick.
- When potatoes are halfway cooked, slowly pour in the milk and the half and half, whisking the hot liquid continuously. Season with more salt and pepper if necessary.
- Lower the heat to a medium-high and simmer.
- When soup is thickened (lightly coats the back of a spoon), add the clams and simmer for an additional 2 minutes.
- Allow to sit for about 5 minutes, then serve with a little chopped parsley and the crumbled bacon from earlier.