New England Clam Chowder (Print Version)
# Ingredients:
01 -
5 pounds cherrystone clams, scrubbed.
02 -
1 ounce salt pork, diced.
03 -
1 1/2 ounces bacon, diced.
04 -
2 tablespoons butter.
05 -
1/4 cup minced celery.
06 -
1 cup onion, chopped.
07 -
2 teaspoons fresh garlic, minced.
08 -
1 1/4 pounds Russet potatoes, peeled and diced.
09 -
2 tablespoons flour.
10 -
3 cups clam stock.
11 -
1 teaspoon fresh thyme.
12 -
1 bay leaf.
13 -
2 cups heavy cream.
14 -
Black pepper to taste.
15 -
Butter for serving.
16 -
Oyster crackers for serving.
# Instructions:
01 -
Boil clams in 3 cups water until opened, reserve strained broth.
02 -
Remove from shells, clean bellies, chop meat into bite-sized pieces.
03 -
Render salt pork and bacon until brown, add butter.
04 -
Add celery, onions, garlic, half potatoes; cook 10 minutes.
05 -
Add flour, broth, remaining potatoes, herbs; simmer until tender.
06 -
Add clams and cream, heat through and season.
# Notes:
01 -
Can substitute canned clams.
02 -
Add cream only when serving.
03 -
Can be made thicker if desired.