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    Clam Chowder

    Source of Recipe

    From "Williams-Sonoma Comfort Food"

    Recipe Introduction

    "Chock-full of briny clams and tender chunks of potato, this creamy New England chowder seems custom-made to take the chill off of a cold afternoon. Serve alongside a large green salad to balance out the richness of the soup."

    List of Ingredients

    â—¦ 4 dozen littleneck clams (about 4 pounds)
    â—¦ Kosher salt and freshly ground pepper
    â—¦ 2 large red-skinned potatoes
    â—¦ 4 thick slices applewood-smoked bacon
    â—¦ 1 yellow onion, chopped
    â—¦ 2 small stalks celery, finely chopped
    â—¦ 3 tablespoons all-purpose flour
    â—¦ 2 cups half-and-half
    â—¦ ½ teaspoon minced fresh thyme
    â—¦ Chopped fresh flat-leaf parsley, for garnish

    Recipe

    Scrub the clams under cold running water. Place in a large bowl, add salted cold water to cover, and let stand for 1 hour (this removes any sand or grit, which could spoil the soup). Drain the clams and rinse well. Place the clams in a saucepan and add 1 cup water. Cover and bring to a boil over high heat. Cook, shaking the pan occasionally, until the clams have opened, about 4 minutes.

    Discard any unopened clams. Transfer the clams to a large bowl, reserving the cooking liquid in the pan. Remove the clam meat from the shells, setting the meat aside and discarding the shells. Line a fine-mesh sieve with dampened cheesecloth, place it over a 4-cup measuring cup, and strain the cooking liquid from the pan and the large bowl through the cheesecloth. Add cold water as needed to the measuring cup to total 4 cups liquid.

    Meanwhile, dice the unpeeled potatoes and place in a large saucepan. Add salted water to cover by 1 inch, cover the pan, and bring to a boil over high heat. Uncover, reduce the heat to medium-low, and simmer until tender when pierced with a knife, about 20 minutes. Drain and set aside.

    In a large saucepan, fry the bacon over medium-low heat, stirring occasionally, until browned, about 10 minutes. Using a slotted spoon, transfer to paper towels to drain.

    Add the onion and celery to the fat in the pan and cook over medium heat, stirring occasionally, until tender, about 5 minutes. Sprinkle in the flour and stir well. Stir in the reserved potatoes and clam liquid, the half-and-half, and the thyme. Bring to a simmer, reduce the heat to medium-low, and simmer until lightly thickened, about 5 minutes. Stir in the reserved clam meat and bacon, and season with salt and pepper. Ladle into warmed bowls, sprinkle with parsley, and serve.


    Makes 6 to 8 servings


    • Change It Up:
    To make fish chowder, omit the clams. Replace the clam liquid and water with 4 cups fish stock. Add 1 pound skinned fish fillets, such as cod or haddock, cut into 1-inch pieces, to the soup along with the cooked potatoes. Simmer until barely opaque, about 5 minutes. Continue the recipe as directed.

 

 

 


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