New England Clam Chowder

New England Clam Chowder

         For many years I served New England Clam Chowder and it was a big seller.  The irony here is that by the time I started making this, I had developed an allergy and could not eat, nor even taste the final product.  The fact that we sold every bit we made tells me it is worth repeating.

  • 1/4 lb butter (unsalted)
  • 1/2 medium onion, chopped
  • 5 strips of bacon
  • 25 oz chopped clams with juice
  • 3 cups diced potatoes
  • 2 cups heavy cream
  • 1 cup flour
  • 1 3/4 cup shredded carrot
  • 1 tsp cayenne pepper
  • 1 1/2 tsp thyme
  • 2 tsp parsley
  •   salt/pepper to taste
Total time: 45 minutes

Start by boiling your diced potatoes until fork tender, and drain them.  When you add them to the soup they will cook a little more and help thicken the soup.

Cut bacon into small pieces and render in the soup pot.  When the bacon is brown and crispy, add the butter and onions and cook onions until opaque.

When the onions are done, add the cooked potatoes and mix thoroughly.

Next add the flour to create a roux.  Let this cook for a few minutes.

Now add the clams with the clam juice, all the spices, and carrot.

The final step is to temper (bring cream to same temp as the soup before adding) the cream and add it to the soup.  Let simmer for 10 minutes, careful not to let boil.

That's it, now serve and enjoy!!

1 comment:

  1. My all time favorite, Vito. Making it tonight, can't wait.


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