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New England Clam Chowder

Growing up for K (the husband) it was tradition to have homemade clam chowder on Christmas Eve, and it is something he looks forward to all year long. In an effort to help him keep those traditions I searched FOREVER for a clam chowder recipe, but I wanted to do it all from scratch, with fresh clams, the whole shebang. This chowder was going to be rocking, and according to K, my dad, and my grandpa it is! I don’t do the whole clam chowder thing, so they enjoyed it a safe distance away so the smell of clam chowder wouldn’t taint my food. You don’t have to use fresh clams, you’re welcome to use canned, just save the juice! I’m trying to turn a new leaf, and make it not just once a year, so if clams in the chowder variety are your thing, this recipe is one you need to try.

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1 hour 40 min

Ingredients

8 lbs clams, scrubbed and rinsed, opened clams discarded (can use canned clams if you want)

3 Tbsp unsalted butter

2 cups finely chopped yellow onions

1 cup finely chopped celery

1 1/2 tsp minced garlic

6 sprigs fresh thyme leaves

2 bay leaves

4-5 cups peeled and cubed potatoes

2+ cups heavy cream

1 – 2 cups potato flakes

1/4 tsp freshly ground black pepper

salt, to taste

6 Tbsp cold unsalted butter, cut into 1 1/2 tsp pieces

1/4 cup minced parsley leaves

1/4 cup finely chopped chives or green onions

Instructions

In a large stockpot bring 2 cups of water to a boil, then add the clams and cover with lid, cooking for 5 minute. Uncover and stir quickly so as to keep the heat in. Cover and cook 5-10 minutes longer, or until most of the clams are opened. (We were good to go after just 5 minutes, and almost all were open)

Transfer the clams to a bowl and strain the broth twice through a fine-mesh sieve into a bowl, being conscience to strain out the sand. (You should have roughly 6 cups of clam broth. If you do not you’ll want to add enough water to bring the broth up to 6 cups. We were only about 1/4 to 1/2 cup short.) When the clams are cool enough to not burn you, remove them from their shells and chop them into 1/2 inch pieces, then set them and the broth aside.

In a large, heavy pot add the butter, onions and celery, and cook until they are softened, which is about 5 minutes. Add the garlic, thyme and bay leaves, and cook until the vegetables are thoroughly wilted, ~3 minutes, being careful not to brown them. Add the potatoes and 6 cups of clam broth and bring it all to a boil. Lower the heat, cover, and simmer for 20-30 minutes, or until the broth thickens slightly and the potatoes are very tender. Remove from the heat, stir in the clams, heavy cream, potato flakes, and season with salt and pepper, if necessary. (If you want a creamier soup, a thicker soup, add more potato flakes.)

Set aside for 1 hour, covered, in order to let the flavors mix. Place the pot over low heat and slowly reheat your clam chowder, being careful to not bring it to a boil. Server hot, garnished with 1 or 2 pats of butter, parsley, and chives.

Categories:Main Dishes Recipes Seafood Soups

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New England Clam Chowder

Ingredients

Instructions

New England Clam Chowder

Ingredients

Instructions

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