New England Clam "Chowda"
Serves: 5
Terry Wiza
1 January 1970
Based on User reviews:
56
Spice
47
Sweetness
56
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 medium
Yellow Onion (finely diced)1 large
Celery Stalk (finely diced)1
Bay Leaf2 tbsps
Thyme Leaves (minced fresh)2 large
Garlic Cloves (minced)3 cup
White Wine (dry)1 cup
Water1 large
Potato (idaho, finely diced)1 cup
Clam Juice3 cup
Heavy Whipping CreamDirections:
1
Wash and scrub clams under cold running water, remove any that are open or have broken shells
2
In a heavy duty pot, place the onions, celery, bacon, bay leaf, thyme, garlic, and the clams
3
Slowly cook for 10 minutes
4
Add white wine, and deglaze
5
Add flour and mix thoroughly, cook for about 10 minutes and then add the water and clam juice
6
After 5 minutes add the potatoes and cover the pot, and cook over medium-high heat until all of the clams have opened, about 10 minutes
7
Drain clams into a strainer and reserve the liquid and vegetables in a large bowl
8
Once the clams are cold enough to handle, remove the meat from the shells and reserve, discarding any clams that did not open fully
9
Place the cleaned clams in a cup container and reserve
10
Put the liquid in a large stock pot and bring to a simmer
11
Add the vegetables and bacon
12
Season with salt and pepper
13
Cook, stirring occasionally, the potatoes and cooked through and tender
14
Slowly add the heavy cream and bring back to a simmer
15
Reduce
16
Add the clams and serve
17
Garnish with chopped parsley