The wife and I had been talking about making clam chowder for some time. My wife showed me tis recipe off Serious Eats. It came out DELISH!!! We used all fresh ingredients except for the clam juice.... Im not going to juice a clam. With jokes set aside, here are the things you will need.
New England Clam Chowder:
1/2 lb. salt pork or bacon (I used bacon) cut into 1/2 inch cubes
2 tbs. butter
1 medium onion chopped fine
2 stalks celery chopped fine
1 cup clam juice
2 1/2 lbs. any fresh clams for steaming
1 quart whole milk
1 1/2 lbs. yukon gold potatoes cubed
2 bay leaves
kosher salt and ground black pepper to taste
1 cup heavy cream
Combine bacon and 1/4 cup of water into heavy pot or dutch oven, over medium heat. stir till that water had evaporated and bacon starts to brown and crisp.
Add butter, onions and celery. cook until soft. then add clam juice and stir. Once mixture begins to boil add clams. Close lid and steam for 3 minutes.
Once clams begin to open use tongs to remove them to another bowl. Once all the clams are removed add milk, potatoes, bay leaves and salt and pepper to the pot. Bring to a boil and reduce to a simmer, stirring on occasion.
Meanwhile use a strainer to drain the clams, reserve the juice. Once clams are drained roughly chop them and place in a bowl. Once potatoes are tender poor then entire mixture through a strainer separating solids of liquid. place in separate bowls. Poor the reserved broth into a food processor or blender on high to emulsify for about 2 minutes.
Return emulsified broth, solids, and clam drippings to pot. Reheat and stir. Add heavy cream and stir. Add additional seasoning if needed and serve!
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