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New England Clam Chowder

Source of Recipe

From "Martha's American Food" by Martha Stewart


Recipe Introduction

"Like most of us, chowder has roots that reach elsewhere. Thought to have originated in France (the word chowder is derived from chaudière, the name for the cauldron used by fishermen to cook the day's catch), the hearty stew made its way to Great Britain and then to the Canadian coast before finally arriving on American soil. The first known reference to chowder in America dates from 1732; and about a century later, New England clam chowder began appearing, making excellent use of the plentiful varieties—quahogs, cherrystones, and steamers—available all along the coast. The creamy chowder quickly became, and remains, America's most well-known version."

List of Ingredients

â—¦ 5 dozen littleneck clams, picked over (discard any with broken shells)
â—¦ 3 cups water
â—¦ 1 ounce salt pork, rinsed well and cut into 2-inch matchsticks
â—¦ 1 tablespoon unsalted butter (optional)
â—¦ ½ large onion, cut into small dice (1 cup)
â—¦ 1 large russet potato, peeled and cut into ½-inch dice (2 cups)
â—¦ 1 sprig thyme
â—¦ 1 dried bay leaf
â—¦ Coarse salt and freshly ground pepper
â—¦ ½ cup heavy cream


Recipe

Holding clams under cool running water, scrub with a stiff sponge or a vegetable brush. Combine clams and 3 cups water in a medium pot; cover and bring to a boil. Cook until clams have opened, 5 to 6 minutes. Use a slotted spoon to remove clams, discarding any that remain closed. Strain the broth through a fine sieve lined with a coffee filter or a paper towel into a large measuring cup or a bowl; you should have about 4 cups (if not, add more water). When clams are cool enough to handle, remove meat from shells and coarsely chop. Discard shells.

Rinse and dry the pot. Cook salt pork over medium heat until light golden and some of the fat has rendered, about 3 minutes. (Add butter if there is not enough fat to coat bottom of pot.) Add onion; cook until translucent, stirring frequently, about 3 minutes.

Return strained broth to the pot along with the potato, thyme, and bay leaf; season with salt and pepper. Bring to a boil; reduce to a simmer, and cook until the potato is tender but not falling apart, 6 to 8 minutes (if desired, mash a few against the side of pot to thicken the broth slightly). Stir in clams and cream and cook just until heated through, about 1 minute (do not boil). Season with salt and pepper and serve immediately.

Serves 4 to 6