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Extra-Smoky New England Clam Chowder

Source of Recipe


"Tom Valenti's Soups, Stews and One-Pot Meals"






List of Ingredients



• 2 cups dry white wine
  
• Kosher salt
  
• Fresh ground black pepper
  
• 4 lbs. small clams, cleaned and rinsed thoroughly
  
• 1/2 lb. smoked bacon, cut into 1/4-inch dice
  
• 2 large leeks, white part only, quartered lengthwise, thinly sliced and washed well
  
• 1 large Spanish onion, peeled and cut into small dice
  
• 2 Tbsp all-purpose flour
  
• 1-1/2 lbs. Yukon Gold potatoes, peeled and cut into 1/4-inch dice
  
• 1 quart heavy cream, or 2 cups cream and 2 cups whole milk
  






Instructions



1. Pour the wine into a large pot and season it with salt and pepper. Place the pot over high heat and warm the wine for 1 to 2 minutes. Add clams to the pot, cover and cook until they open, about 5 minutes.
   
   
2. Remove pot from heat and use tongs or slotted spoon to transfer the clams to a large bowl. Set aside to cool. Discard any clams that have not opened. Strain and reserve the cooking liquid in a bowl.
   
   
3. When the clams are cool enough to handle, remove them from their shells, if desired. Discard the shells and set the clams aside.
   
   
4. Wipe out the pot. Add the bacon and cook over low heat until it renders enough fat to coat the bottom of the pot generously, about 5 minutes. Add the leeks and onion, season with salt and pepper, and cook until softened but not browned, about 5 minutes. Add the flour and stir until the leeks and onions are well coated.
   
   
5. Pour in the reserved clam cooking liquid and add the potatoes. If the liquid does not cover the potatoes, add enough water to just cover them. Give a good but gentle stir, raise the heat and bring to a boil. Lower the heat, cover and simmer until the potatoes are just tender but still a bit al dente, about 15 minutes. (If not serving immediately, let cool, cover and refrigerate for a few days or freeze for up to 1 month. Reheat before proceeding.)
   
   Stir in cream and cook until warmed through; do not boil. Taste and adjust seasonings, if necessary.