Clam chowder (New England)

Written by Published on in Quick and Easy, Soups

In my opinion nothing hits the spot quite like a great Clam chowder. Most believe that it first came to North America by the French settlers in the 17th century. They were looking for a way to use up the incredible amount of clams that were all around them. There are two basic types of Clam Chowder. One is the Manhattan Clam Chowder, ( For another day) and this one, the New England. I used live Manila clams but you can also buy them in the can and also then buy the clam juice. I prefer the first if you can get them as I hope you do too!

Clam chowder (New England)

Ingredients

  • 3.2 Kilos of fresh clams (or 3/6.5 oz. cans and two bottles clam juice).
  • 2 cups cubed russet potatoes.
  • 1 bottle dry white.
  • 4 sprigs thyme
  • 1 cup diced celery
  • 2 leeks chopped
  • 250 gr. flour
  • 4 slices bacon
  • 250 gr. butter (roux)
  • 50 gr. butter (clam juice)
  • 3 fronds of dill
  • 1 liter 2% milk
  • 1/2 liter 33% cream
  • 4 ml. Marsala
  • 400 ml chicken stock
  • 1 cup chopped onion (for broth)
  • 1 cup rough chopped onion. (for clam juice)
  • 1 onion fine chop for stew.
  • 2 bay leaves
  • 1 large onion chopped
  • 2 medium carrots chopped
  • 2 bell peppers chopped
  • 6 garlic cloves minced
  • salt and pepper


Clam chowder method

  1. Add 50 gr. butter to large pot. Heat.
  2. Add onions to sautee’. Add crushed garlic after. Do not burn!
  3. Add thyme. Let sautee’ some more.
  4. Add wine… all of it. lol
  5. Cover. Bring to a boil.
  6. Add clams. Approx 10 minutes. Don’t over cook.(See video.)
  7. Pull clams and de shell. Set aside.
  8. Strain all the juice from pot. Set aside.
  9. Make roux for white sauce. (see video)
  10. Set aside on warm.
  11. Heat large pot. Preferably cast iron. Add bacon.
  12. Remove bacon once cooked and set aside. Leave the fat.
  13. Add chicken stock to deglaze pot.
  14. Add all the veggies. sautee’. Mix well.
  15. Add bay leaves. Let simmer ten minutes. Uncovered.
  16. Add clam juice. Add bacon and potatoes. (15 minutes)
  17. Add white sauce. Mix well. Lightly season with salt and pepper.
  18. Once chowder has thickened add dill and clams.
  19. Finally, add cream and Marsala. (see video)
  20. Hope you enjoy!

Directions

https://www.youtube.com/watch?v=-74w4JVpjWs

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New England Clam Chowder
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