New England Clam Chowder

New England Clam Chowder

Level #2 SOUS CHEF

Creamy, rich and chunky clam chowder made the good old fashioned way with fresh clams, potatoes, and a hint of bacon.

Serves 8

Preparation time 10 minutes

Cooking time 40 minutes



1 Combine the clams, 1 cup of the chopped onion, celery, carrots, thyme, bay leaves, clam juice and water in a large pot.

2 Cover the pot; bring to a boil over a high heat and cook until the clams open, about 10-12 minutes.

3 Remove clams from their shells and transfer to a bowl; cover and cool. Meanwhile, use a wire mesh sieve lined with cheesecloth or paper towel to strain the cooking liquid into a bowl and reserve.

4 Chop the cooled clams and reserve.

5 Wipe out the pot and return to the stove over medium heat.

6 Add the bacon and cook, stirring occasionally, until starting to crisp, about 10 minutes. Reduce heat to medium-low and add the remaining 2 cups of onion; cook, stirring occasionally, until onions are translucent, about 10 minutes.

7 Add the flour and cook for 2 minutes. Stir in the reserved broth and the potatoes, increase heat to medium, bring to a simmer, cover and cook until potatoes are cooked through, 8-9 minutes.

8 Stir in the reserved clams and cream, return to a simmer and cook uncovered until slightly thickened, about 5 minutes. Remove from the heat and stir in parsley.