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Clam Chowder
Cummulative Rating
N/A
Servings
Serves 8
Difficulty
Medium |
Ingredients
48 cherrystone clams
A little bottled clam juice (if necessary)
1 pint milk
1 pint heavy cream
3 large potatoes, peeled and cut into 1/2-inch cubes
1/4 pound gf bacon, cut into 1/4-inch dice
2 medium onions, finely chopped
3 stalks celery, cut into 1/4-inch dice
2 Tablespoons gf flour
1 cup dry white wine
1/4 teaspoon cayenne pepper
Salt to taste
White pepper to taste
1/2 Stick (1/4 cup) butter |
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Directions
Thoroughly scrub clams. Place clams in a large pot, and add enough water to cover clams by about 2 inches. Cover the pan and place over high heat. When the water comes to a boil, give the pan a good shake. Turn the heat to low, and cook clams another 30 seconds. Remove from the heat, and take out all the clams that have opened, using a slotted spoon. If any clams remain closed, put back on the heat, with the lid on the pan, and cook another 1 to 2 minutes. Remove remaining clams, reserve, and discard any clams that have not opened.
Pour the clam broth through a fine strainer and set aside. You will need about 6 cups of broth. If you have more than enough clam broth, boil it to reduce it to 6 cups. If you have too little clam broth, add some bottled clam juice or water to make 6 cups total.
Pour the milk and cream in a saucepan and bring to a boil. Bring the heat down to a low simmer, and reduce the mixture for 30 minutes.
Fill a large pan with water and bring the potatoes to a boil. Cook until the potatoes are just cooked through, about 8 minutes. Drain the potatoes and set aside.
Put the bacon in a large, heavy saucepan and cook over moderate heat, stirring, until the bacon just begins to brown. Remove the bacon from the pan, and pour off excess fat, leaving behind about 3 tablespoons of fat in the pan.
Cook onions and celery in bacon fat over moderate heat until soft, about 4 minutes. Add cooked bacon, lower heat, and stir in gf flour. Cook for another 2 minutes, stirring to prevent mixture from sticking to the pan.
Add white wine. Stir to loosen any browned bits that may have accumulated on the bottom of the pan. Add reserved clam broth. Bring to a boil and stir well. Add potatoes, lower heat, and simmer for 5-7 minutes.
Add the cream mixture to the chowder, and simmer over low heat. While the chowder is simmering, remove the clams from their shells and cut in quarters. Add the clams and cayenne pepper to the chowder, and season further with salt and white pepper. Simmer for 5 minutes more. Serve the chowder in warmed soup bowls. |
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