New England Clam Chowder
Type: Soups and Stews
Serve this rich, creamy soup with plenty of saltines or crusty bread
Prep Time: 15M
Cooking Time: 35M
Serves: makes 4-6 servings
- 36 littleneck clams
- 1 tbsp oil
- 4 strips bacon, sliced
- 1 onion, finely chopped
- 2 baking potatoes, such as russet, peeled and cut into 1/2 in ( 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
- 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. 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.
- 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.
- 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.
- 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. Stir in the cream and clams, and heat through without boiling. Season and serve hot, topped with the bacon and parsley.
- cook clams on day of purchase
- Prepare ahead: Steps 1 and 2 can be completed several hours in advance; keep the clams refrigerated until ready to use.
Manhattan Clam Chowder: Delete the milk and cream. Add one 28oz (794g) can chopped tomatoes with their juice to the pot with the clam juice. Substitute chopped thyme for the parsley.
Excerpted from The Illustrated Kitchen Bible.
Copyright Â© 2008 Dorling Kindersley Limited.
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