New England Clam Chowder

Name: New England Clam Chowder
Yield: 10 to 12 portions
Ingredients: 2 tablespoons unsalted butter; 8 ounces slab bacon, cut into ½-inch dice; ¼ cup unbleached all-purpose flour; 2 large onions, peeled and cut into ¼-inch dice (about 4 cups); 2 cups water; 2 dozen cherrystone clams, well scrubbed; 2 cups heavy or whipping cream; 2 cups heavy or whipping cream; 3 tablespoons Chopped fresh Italian (flat-leaf) parsley; 1½ teaspoons dried thyme; 6 potatoes, peeled and cut into ½-inch dice (about 4 cups); 2 cups milk; Freshly ground black pepper, to taste

Preparation info

10 to 12
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

This is, without question, the favored chowder of those on the northeastern seaboard. Serve this, steaming hot, from a tureen at the table. Or put the chunky ingredients—clams and potatoes—in soup bowls, and serve, ladling the smooth soup over top at table. A bit of theatrics while you’re keeping the soup piping hot at the same time!

Ingredients

2 dozen cherrystone clams, well scrubbed
2 cups water
8 ounces

Soup

Method

Place the clams in a large soup pot along with the 2 cups water. Cover, and cook over medium heat until the clams open. Remove from the heat and allow to cool slightly. Discard any that don’t open.
Remove the clams from their shells, and coarsely chop the clams. Strain; reserve the broth.
Cook the bacon in the soup pot over low heat until fat is rende