Happy National New England Clam Chowder Day | CookingDistrict.com

Happy National New England Clam Chowder Day

10 lbs Cherrystone Clams
4 cups White Wine

Rinse and scrub clams before using.Place clams in stockpot and the wine. Cover with a lid over high heat. Stir quickly a few times to help the clams open. It should take between 5 and 10 minutes (depending on the size) for the clams to open. When opened, remove from heat and let cool. Strain liquid through cheesecloth.

Add water to make liquid amount 8 cups (if needed) slice clams into 1/2 inch pieces. Reserve clams and broth.
6 piece Bacon - diced
8 oz Butter
8 oz Flour
1 cup Onion - diced
1 cup Celery-diced
2 tbsp Garlic minced
6 sprig Thyme fresh chopped
2 each Bay leaf
2 lb Potatoes - white

Cook off the bacon in a large heavy pot over a medium heat until crispy and fat is rendered.

Add butter, celery, onions, thyme and saute until translucent. Add flour to make roux. Cook roux for 3 minutes then add stock, bay leaf, potatoes and clam broth, bring to boil. Lower the heat and simmer for around 45 minutes. Discard bay leaf and stir in clams and cream.
2 oz Butter
2 oz Parsley - chopped
Salt and Pepper

Season with salt and pepper. Whisk in whole butter prior to serving. Garnish with chopped parsley.


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