This New England style clam chowder is the perfect meal for fall or winter day. It's rich and heartiness is lighten with a splash of dry vermouth and fresh chives.
5 Slices of bacon (streaky)
Large knob of butter
1 Large onion
2 Sticks of celery
2 Bay Leaves
3 Cloves Garlic
1 Large handful of plain flour
2 Jars Clam Juice
2 Large Potatoes, small dice
1 Litre Water
1 Tin clams, drained
1 Small carton cream (double or heavy)
Chives, Finley chopped.
Get a saucepan on gentle heat, add the sliced bacon and cook for 5 minutes until the bacon fat has rendered out. Add a large knob of butter (we need this for making a roux with the flour later on. )
Add in the celery and onion, cook for a further 5 minutes or until translucent. Then add in 3 cloves of garlic and cook for a further 2-3 minutes until aromatic.
OPTIONAL: Pour over a good glut of dry vermouth. Bring to the boil and reduce by about 3/4. This is not a traditional ingredient in a New England Clam Chowder. I like to use it as it lighten the chowder a little. Additionally I prefer to use over white wine as it is flavor lends itself to clam chowder.
Add a handful of flour, mix it in and cook out for about 2- 3 minutes.
Pour over 1 jar of clam juice, a little at a time. Mix it all together and then add the second jar.
Add in two diced potatoes.
Cover with water.
Bring to the boil, reduce to a simmer and cook until the potatoes are tender.
Once the potatoes are cooked, use a potato masher to crush the potatoes. This will help thicken the soup.
Add 1 tin of drained clams.
Pour over a small carton of cream (double cream or heavy cream) Bring to the boil reduce to a simmer and cook out for a few minutes until thickened.
Generously season with salt and pepper (Watch the video to see how much seasoning clam chowder requires.)
Finish the dish offsite finely chopped chives and serve.
NOTES & TECHNIQUES
This recipe for clam chowder has been designed to use store cupboard ingredients. Leave a comment below if you want to see a recipe using fresh clams.