New England Clam Chowder


8 serving(s)


12 cherrystone clams
1 quart clam juice
1 cup bacon, diced
2 cups Spanish onions, diced
2 cups celery, small dice
2 tablespoons butter
6 tablespoons flour
2 sprigs thyme
1 bay leaf
2 cups Idaho potato, diced
2 cups heavy cream
Salt and pepper, to taste



1. Add clams to a medium-size pot, then add the clam juice and cover with a tight-fitting lid. Bring to a boil and then reduce to a simmer for 12 to 15 minutes, until clams are open and fully cooked. Remove the clams to cool in a bowl. Strain the liquid through a fine-mesh sieve and reserve clam stock. Finely chop the clams when cool.
2. In a second 4-quart soup pot, render bacon slowly until crisp. Add onions and celery and sweat them until completely tender, about 5 minutes. Add butter, then flour, and cook for 1 minute. Add herbs and slowly add clam stock, while stirring, to avoid clumps, and then bring to a simmer. Skim any impurities with a ladle. Add potatoes and heavy cream and return to a simmer for 10 to 15 minutes, until potatoes are tender. Adjust seasoning and remove herbs. Finish by adding chopped clams. Best when made one day in advance.

Per serving (based on 8): 319 calories, 7 grams protein, 31 grams carbohydrates, 7 grams sugar, 19 grams fat, 60 milligrams cholesterol, 893 milligrams sodium, 3 grams dietary fiber.

Michael Klein