Recipe for the Month of April 2006
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New England Clam Chowder
If you live in or near Boston or have visited, you know that just about every restaurant claims to make the “Best Clam Chowder” in the city. If Boston is not in your travel plans but you would like a bowl of creamy New England Clam Chowder, give this recipe a try. It is quite easy to make and your results will be restaurant quality!
Ingredients:
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3 8oz. bottles clam juice
Preparation:
Pour bottled clam juice into a heavy large saucepan. Add potatoes and bring to a boil. Reduce heat to medium low, cover and simmer until tender. Remove from heat and set aside. Do not drain the potatoes!
Courtesy of Gourmet Magic
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2 large russet potatoes, peeled and cut into ½” pieces
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2 tablespoons butter
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6 slices bacon, chopped
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2 large onions
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3 large stalks of celery with leaves, chopped
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1 garlic clove, chopped
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2 tablespoons fresh thyme
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1 bay leaf
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¼ cup flour (additional ¼ cup flour if you like a very thick chowder)
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Six 6 ½ cans chopped clams, drained – reserve juice from 4 of the cans
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1 cup half and half
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½ cup heavy cream
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Tabasco sauce – a few drops to taste
Melt butter in a heavy large “soup pot” over medium heat. Add bacon and cook until it browns. Add onions, celery, garlic, thyme and bay leaf and sauté until vegetables soften. Stir in the flour and cook 2-3 minutes. Toss the vegetables to coat with the flour and don’t allow the flour to brown.
Gradually whisk in reserved clam juice from 4 cans of clams. Add the potato mixture, clams, half and half, heavy cream and Tabasco sauce.
Simmer for about 5 minutes, stirring frequently. Season to taste with salt and pepper.
Serve with oyster crackers or crusty bread.
Serves 6 – 8