new england clam chowder

new england clam chowder w bacon!

clams to be stuffed (L). 7 lbs of clams = 1 cup of clam meat! (R)

new england clam chowder. never ordered it. never made it. &, 2 days ago, i would have said the cash & effort was not worth the outcome. but, today, i stand corrected. this soup is super delicious. a land locked state and somewhat labor intensive, this soup is for those special occasions. call up ulysses s. grant and hit the store. bacon-y, creamy & chocked full of tender clams…YUM! save 10 clams back and make anne burrel’s stuffed clams for an appetizer -> seriously, yummy. scrub the clams with a stiff brush. do not over cook the clams. clams are to be tender – not the rubberbands of your youth. after steaming the clams; pour the broth slowly or ladle it out of pot into a different vessel,  leaving some of the broth back ---it’s full of true grit, toss it. from the 7 pounds of hardshell clams the yield was 1 cup clam meat (not a typo). you ain’t livin’ ‘til you’ve made this. now, go to the atm. here’s how:

you'll need:

7 lbs. medium size hard shell clams, such as cherrystones, washed and scrubbed

3 slices thick-cut bacon, cut into  ¼ inch pieces

1 large onion, chopped into medium dice

2 T unbleached all purpose flour

1½ lbs. red potatoes, cut into ½ inch chunks

1 bay leaf

1 t fresh thyme leaves or ¼t dried thyme

1 C heavy cream

2 T fresh parsley, minced

salt & pepper

you'll do:

1. Bring 3 C water to boil in a large dutch oven. add the clams and cover with a tight-fitting lid. cook for 5 minutes, uncover and stir with a wooden spoon. quickly cover the pot and steam until the clams just open, 2-4 minutes. (do not let the clams open completely.) transfer the clams to a large bowl and cool slightly; reserve the broth. open the clams with a paring knife, holding the clams over a bowl to catch any juices. with the knife, sever the muscle that attaches the clam to the bottom shell and transfer the meat to a cutting board and discard the shells. note: i did not chop the clams, i used them whole and loved it. mince the clams if you want. pour the clam broth into a large bowl, holding back the last few tablespoons of broth in case of sediment, set the clam broth aside. you will have about 5 C, if not, add bottled clam juice and chicken stock to make up the 5 C.
2. fry the bacon in a large dutch oven over medium-low heat until the fat renders the bacon crisps, 5-7 minutes. add the onion and cook, stirring occasionally, until softened, about 5 minutes. add the flour and stir until lightly colored (like alisha keys), about 1 minute. add the potatoes, bay leaf and thyme and simmer until the potatoes are tender about 10 minutes. (it took my potatoes 20+ minutes.) add the clams, cream parsley, salt & pepper to taste, bring to a simmer. remove from the heat, discard the bay leaf and serve. YUM!

note: america's test kitchen recipe