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.
INGREDIENTS
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)
Salt
Pepper
Chives, Finley chopped.
VIDEO RECIPE
METHOD
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.
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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.