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Seafood Chowder: Nantucket Clam Chowder

Source of Recipe

AMA Family Health Cookbook


List of Ingredients

2 slices bacon
1 large onion, chopped
1 large celery rib, thinly sliced
2 cups chopped clams with juice
1 cup bottled clam juice
1 1/2 pounds potatoes, peeled and diced 3/4" (4 c.) -- (Yukon gold)
1 1/2 tablespoons chopped fresh thyme (2 tsp dry)
2 parsley sprigs
1 bay leaf, broken in half
4 cups whole milk



Recipe

In large saucepan or soup pot, cook the bacon over medium low heat, stirring occasionally, until browned and crisp, about 6 minutes. Remove the bacon from the pot with a slotted spoon, drain on paper towels, then crumble the bacon into small bits. Reserve it for garnishing the chowder. Pour off and discard bacon drippings in the pan, leaving only the amount that clings to the bottom. Add the onion and celery, raise the heat to medium, and cook, stirring often, until softened (5 minutes).

Drain clam juice into large glass measuring cup and add enough bottled clam juice to make 2 cups. Add the clam juice to the saucepan, along with the potatoes, thyme, parsley and bay leaf. Bring to a boil, reduce the heat to low, and cook, covered, until potatoes are tender, 10-15 minutes. Add the clams and slowly stir the milk into the chowder. Cook over medium-low heat, stirring occasionally, until the chowder is heated through,a bout 5 minutes. Use the back of a large spoon to mash about one quarter of the potatoes against the side of the pot to lightly thicken the chowder. Discard parsley sprigs and bay leaf. Ladle chowder into bowls, sprinkle with bacon, and grind pepper over the top. Makes 4 main-dish servings.