New England Clam Chowder
Serves: 2
Lilian Bahringer
1 January 1970
Based on User reviews:
48
Spice
51
Sweetness
51
Sourness
44
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 cups
Water2 large
Onion (spanish, medium diced)60 g
Celery (chopped)1 tbsp
Dried Thyme110 g
Unsalted Butter2 cups
Heavy Cream1
SaltDirections:
1
Wash the clams several times in cold water
2
Make sure all of the clams are closed
3
Discard any clams that remain open after you tap on the shell
4
In a large pot over high heat, add 2 cups of water, the onion, celery, thyme, 1 bay leaf, and the peppercorns
5
Add the clams, cover and steam until all of the clams open
6
Remove the clams from the liquid and remove them from the shells
7
Chop the clams into small pieces and set aside
8
Strain the juice through a fine strainer and reserve
9
Cook the bacon in a heavy bottom pot over medium heat, until rendered and crispy
10
Add the onions, remaining 3 bay leaves, the thyme, crushed red pepper and butter
11
Cook until the onions are translucent
12
Add the potatoes and the reserved clam juice
13
Cook until potatoes are tender
14
Add the heavy cream and chopped clams and simmer for approximately 5 minutes
15
Lightly season with salt and pepper, to taste, and stir in the chopped parsley
16
Serve in bowls with oyster crackers