NEW ENGLAND CLAM CHOWDER
5 to 6 cups; 4 servings
I. If using the larger, tougher chowder-sized quahog clams, chop the meat finely before adding.
Scrub:
- 5 pounds or 2 ½ to 3 quarts littleneck, topneck, or other hard-shell clams
Place the clams in a large soup pot and add:
- 2 cups water
- (Any scraps of onion, celery, thyme, or bay leaf)
Cover and steam over high heat until the clams open, 5 to 10 minutes. Transfer the clams to a bowl, discarding any that do not open (reserve the cooking liquid). Remove the clams from their shells, holding them over the bowl to catch any juices. Coarsely chop the clams and set aside. Line a fine-mesh sieve with several layers of cheesecloth and strain the cooking liquid from the pot and any juices from the bowl into a measuring cup. You should have about 4 cups; if there is less, add:
- (Water or bottled clam juice as needed)
Add to a soup pot over medium heat:
- 2 ounces salt pork or bacon, diced
Cook, stirring occasionally, until browned and crisp. Using a slotted spoon, transfer the pork to paper towels to drain. Add to the pot:
- 1 tablespoon butter
- 1 onion, diced
- ½ teaspoon chopped thyme
- 1 bay leaf
Cook, stirring, until the onion is translucent, about 5 minutes. Add and stir until blended and lightly browned:
- 1 tablespoon all-purpose flour
Add the reserved cooking liquid and:
- 8 ounces red potatoes, cut into ½-inch pieces
Bring to a boil, reduce the heat, and simmer until the potatoes are tender, about 15 minutes. Remove the bay leaf. Stir in the chopped clams and reserved pork along with:
- 1 cup heavy cream
Simmer for 5 minutes; do not boil. Season with:
- 1 tablespoon chopped parsley
- Black pepper to taste
Serve with:
- Quick Cream Biscuits, soda crackers, or oyster crackers
II. For a quicker (and more economical) preparation, use canned clams. Proceed as for version I, omitting the clams and beginning with cooking the pork. Proceed as directed, and add along with the potatoes:
- 4 cups Shrimp or Shellfish Stock, Quick Seafood Stock, or bottled clam juice
Stir in with the cream:
- 1 ½ cups drained canned or frozen chopped clams
Heat through, season as directed, and serve.