It was cold outside and definitely soup weather. I decided to try a different clam chowder recipe than I had made before. This one came from Epicurious | August 2008. I made some subtle changes to bring it up to my standards. The changes are noted in the recipe. Got so busy making it, I forgot to take any pictures of the process. I only got one shot, my second bowl.
New England Clam Chowder
Yield: 2 quarts
Ingredients:
1 1/4 lbs. canned clams, minced, juices reserved (
I doubled the amount.)
2-3 cups bottled clam juice
2 bacon slices, minced (
I doubled the amount. I also used Cherrywood Smoked bacon.)
1 onion, diced
2 tablespoons all-purpose flour
1 bay leaf
1/2 teaspoon thyme leaves, chopped
1 lb. potatoes, peeled, diced
3 cups heavy cream or half and half
6 tablespoons dry sherry, or to taste (
I did not use any sherry.)
Salt, to taste
Freshly ground black pepper, to taste
Tabasco sauce, to taste (
I did not use any Tabasco sauce.)
Worcestershire sauce, to taste (
I did not use any Worcestershire sauce.)
Oyster or saltine crackers, as needed
Directions:
1. Drain the clam juice from the minced clams and combine with enough bottled juice to equal 3 cups of liquid.
2. Cook the bacon slowly in a soup pot over medium heat until lightly crisp, about 8 minutes.
3. Add the onion and cook, stirring occasionally, until the onion is translucent, about 5-7 minutes. Add the flour and cook over low heat, stirring with a wooden spoon, for 2-3 minutes.
4. Whisk in the clam juice, bring to a simmer, and cook for 5 minutes, stirring occasionally. The liquid should be the consistency of heavy cream. If it is too thick, add more clam juice to adjust the consistency. Add the bay leaf and fresh thyme.
5. Add the potatoes and simmer until tender, about 15 minutes.
6. Meanwhile, place the clams and cream in saucepan and simmer together until the clams are cooked, about 5-8 minutes.
7. When the potatoes are tender, add the clams and cream to the soup base. Simmer for 1-2 minutes.
8. Stir in the sherry. Season to taste with salt, pepper, Tabasco, and Worcestershire sauce. Serve in bowls with the crackers on the side.
One change I might make next time is to use some cubed red potatoes instead of the russets I did use. They cooked very quickly and got a little on the soft, mushy side. I think I would have preferred a bit more bite in my potatoes. This is a keeper. Slightly different flavor profile that the Cliff House Clam Chowder I made previously. Both recipes are very good.
Art
