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New England Clam Chowder
Cummulative Rating
N/A
Servings
Makes 8 servings.
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 pan and place over high heat. When water comes to a boil, give pan a good shake. Turn heat to low, and cook clams another 30 seconds.
Remove from heat, and take out all the clams that have opened, using a slotted spoon. If any clams remain closed, cook another 1 to 2 minutes with lid on pan. Remove remaining clams, reserve, and discard any clams that have not opened.
Pour 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 milk and cream in a saucepan and bring to a boil. Reduce heat to a low simmer, and reduce mixture for 30 minutes.
Fill a large pan with water and bring potatoes to a boil. Continue cooking until potatoes are just cooked through, about 8 minutes. Drain potatoes and set aside.
Put bacon in a large, heavy saucepan and cook over moderate heat, stirring, until bacon just begins to brown. Remove bacon from pan. Pouring off excess fat, retain about 3 tablespoons bacon grease in pan.
Cook onions and celery in bacon grease 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 bottom of pan.
Add white wine. Stir to loosen any browned bits that may have accumulated on pan bottom. Add reserved clam broth. Bring to a boil and stir well. Add potatoes, lower heat, and simmer for 5-7 minutes.
Add cream mixture to chowder, and simmer over low heat. While chowder is simmering, remove clams from their shells and cut in quarters. Add clams and cayenne pepper to chowder, and season further with salt and white pepper. Simmer for 5 minutes more.
Serve chowder in warmed soup bowls. |
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Tips
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This recipe can easily be divided in half. |
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