New England Clam Chowder
serves six
NOTE: You can replace the bacon with 4 ounces of salt
pork.
7 pounds medium-sized hard-shell clams, such as cherrystones, washed and scrubbed clean
4 slices thick-cut bacon (about 4 ounces), cut into 1/4-inch pieces
1 large Spanish onion, diced medium
2 tablespoons flour
3 medium red potatoes (about 1 1/2pounds), scrubbed and diced medium
1 large bay leaf
1 teaspoon fresh thyme leaves or 1/4teaspoon dried thyme
1 cup heavy cream
2 tablespoons minced fresh parsley leaves
Salt and ground black or white pepper
INSTRUCTIONS:
1. Bring clams and 3 cups water to boil in large, covered stockpot. Steam until clams just start to open (see figure 10), 3 to 5 minutes. Transfer clams to large bowl; cool slightly. Open clams with a paring knife, holding clams over bowl to catch any juices. With knife, sever muscle that attaches clam to shell (see figure 11); transfer meat to cutting board. Mince clams; set aside. Pour clam broth into 2-quart Pyrex measuring cup, holding back last few tablespoons broth in case of sediment; set clam broth aside. (You should have about 5 cups.) Rinse and dry pot; return to burner.
2. Fry bacon in pot over medium-low heat until fat renders and bacon crisps, 5 to 7 minutes. Add onion to bacon; sauté until softened, about 5 minutes. Add flour; stir until lightly colored, about 1 minute. Gradually whisk in reserved clam juice. Add potatoes, bay leaf, and thyme; simmer until potatoes are tender, about 10 minutes. Add clams, cream, parsley, and salt (if necessary) and pepper to taste; bring to simmer. Remove from heat and serve immediately.
VARIATION:
Quick Pantry Clam Chowder
If you're short on time or find clams to be scarce and expensive, we've found that the right canned clams and bottled clam juice can deliver a chowder that's at least three notches above canned soup in quality. We tested seven brands of minced and small whole canned clams. We preferred Doxsee Minced Clams teamed with Doxsee brand clam juice. Doxsee clams were neither too tough nor too tender, and they had a decent, natural, clam flavor.
Follow recipe for New England Clam Chowder, substituting for fresh clams 4 cans (6.5 ounces each) minced clams, juice drained and reserved, plus 1 cup water and 2 bottles (8 ounces each) clam juice. Add clam juice and meat at points when fresh clam juice and meat would be added.