Sat, Mar 19|
New England Clam Chowder has always been a favorite of mine. Please join me this week as we make this classic chowder.
Time & Location
Mar 19, 2022, 2:00 PM – 3:00 PM EDT
About the event
1 Cup Water
48 Littleneck Clams, scrubbed
3 TBS Unsalted Butter
4 Slices Thick cut bacon, chopped
1 Large Onion, minced
1 Carrot, minced
2 Celery Ribs, minced
1 Leek, white and green parts minced
2 TBS AP flour
1 cup Dry White Wine
A handful of parsley stems, 41 sprigs of thyme and 1 bay leaf tied together as an herb bouquet.
1/2 Lb red sindded potatoes, scrubbed and diced
2 Cups Heavy Cream
1/4 Cup Chopped Fresh Chives
1 TBS chopped fresh Dill
Half a lemon
Bring the water to boil in a wide deep skillet. Add the clams, cover and shake the pan. Steam the clams until they open, about 5 minutes. Drain in a colander over a bowl.
When the calms are cool enoughto handle pull them out fo the shells, coarsely chop, cover and refrigerate. Pour the liquid into a measureing cup leaving the last sand part in the bowl. Add enough water to make two cups.
Put the butter and baon into a stockpot over medium heat. Cook stirring occasionally until the bacon has rendered its fat, 2 to 3 minutes don't brown the bacon. Add the onion, carrot and celery cover and cook unti the onion is translucent, about 5 minuts. Add the leek, stir and cover again, cook another 2 minutes.
Stir in the flour and cook for about two minutes to eliminate any raw flour taste. Add the wine and herb bouquet and bring to a boil. Boils for 2 minutes then add the reserved clam liquid and the potatoes. Season with white pepper and bring to a simmer. Let simmer for 10 minutes.
Remove the herb bouquet add the cream, stir in the clams, chives ad dill. Adjust seasoings and add a few squirts of lemon juice.
Serve immediately or keep warm until ready to serve.