New England Clam Chowder
, 2 h, Serves 6
A creamy, bacon-smoked chowder of potatoes and clams in a white-wine and clam-juice base, finished with fresh littlenecks and parsley.
| 16 littleneck clams, purged & rinsed | Steam clams open, strain broth | Rest 5 min, top with bacon, serve | ||||||||
| 830 ml water | ||||||||||
| 170 g bacon, diced (half for the chowder) | Crisp bacon, set aside | Cook onion & celery 10 min | Add minced garlic, cook 1-2 min | Stir in flour, cook 2 min | Whisk in wine 1 min, then broth | Add potatoes, thyme, bay; boil | Simmer on low 20-25 min | Add canned clams, cream, bacon | Add parsley, season, thicken | |
| 30 g butter | ||||||||||
| 1 large onion, diced | ||||||||||
| 3 ribs celery, diced | ||||||||||
| 5 cloves garlic, minced | ||||||||||
| 40 g all-purpose flour | ||||||||||
| 120 ml dry white wine | ||||||||||
| 710 ml clam broth or bottled clam juice | ||||||||||
| 680 g Russet potatoes, peeled, 1/2" cubes | ||||||||||
| 2 sprigs fresh thyme | ||||||||||
| 2 large bay leaves | ||||||||||
| 3 cans (185 g each) chopped clams, with juice | ||||||||||
| 355 ml heavy cream | ||||||||||
| salt and pepper, to taste | ||||||||||
| 1/4 cup flat-leaf parsley, minced | ||||||||||
| instant mashed potato flakes, optional | ||||||||||
| (bacon, remaining half, for serving) | ||||||||||
| oyster crackers, for serving |
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