New England Clam chowder

clam Chowder recipe

Serves 4

Ingredients:

  • 24 medium/large sized top neck clams (or cherry stone, or if using quahogs, fewer clams), rinsed briefly

  • 1 large white or yellow onion, diced

  • Salt - 1 teaspoon or as needed

  • 5 tablespoons unsalted butter

  • 1/2 cup dry white wine

  • 4 medium yellow potatoes, peeled and cubed

  • 1-2 ribs celery, peeled and diced

  • A couple sprigs fresh thyme

  • 1 bay leaf

  • 3 tablespoons all-purpose flour

  • 2 cups whole milk

  • 1/4 cup cream

  • Chopped parsley for garnish

  • Oyster crackers (Optional but recommended!)

Instructions:

  1. In a large heavy pot or Dutch oven (le Creuset or similar), put the clams and about a cup of water. Cover and heat for 10-15 minutes, checking occasionally. When clams are open transfer them to a bowl to cool. Discard any clams that haven’t opened after about 15 minutes. Important: Strain the liquid through a fine strainer and set the liquid aside for later—this will be your broth.

  2. Clean the pot and put it over medium heat. Add 2 tablespoons of the butter and the diced onions, and sprinkle with some salt. Cook gently for about 10 minutes, until onions are softened a bit but not browned at all. Add the potatoes, celery, thyme, and bay leaf and sauté, stirring, for a few minutes, then add the white wine. Let simmer for 5 minutes or so, allowing the wine to cook down a bit, then add in the strained clam broth and cover the pot. Cook over low-medium heat until potatoes are soft enough that they can be pierced with the tip of a knife.

  3. Meanwhile, prepare the clams: pull them out of their shells and discard the shells. Chop the clams into quarters or more if they are on the large size.

  4. In a small saucepan melt the remaining 3 tablespoons butter and then whisk in the flour. Cook, whisking, for 5 minutes, then add in milk and continue cooking. Whisk until the lumps are out, milk is simmering and beginning to thicken. This will take between 5-10 minutes.

  5. Once potatoes are tender, add clams to the pot and pour in thickened milk mixture. Bring the pot to a simmer and cook for another few minutes. Taste for seasoning. Clams add natural saltiness, but you may find it needs a little more. Just before serving, remove sprigs of thyme and the bay leaf, stir in cream, crank in some pepper, and taste once more for seasoning. Serve hot, with parsley sprinkled on top and oyster crackers.