|New England Clam Chowder|
1) Using half-and-half instead of heavy cream, and 2) Using Yukon Gold potatoes instead of Russet potatoes. Yukon Golds have less starch. Makes a creamy chowder, but lighter and fewer calories using half-and-half and lower starch potatoes, such as Yukon Gold. However, for a more traditional, thicker chowder, use heavy cream and a starchy potato like Russet. Clam chowder is traditionally served with oyster crackers.
|Clams, half-and-half, and minced fresh parsley|
Ingredients:Makes a large pot of chowder
- Clams, two 10 oz. cans baby clams or 8 pounds of fresh clams (quahogs or large cherrystone clams)* (see below for using fresh clams)
- 6 cups Clam Juice, bottled pure clam juice or strained broth after cooking the fresh clams.* (see below for using fresh clams)
- 2 lbs. Potatoes, peeled and cut into 1/2 inch cubes (I used Yukon Gold for a lighter recipe. For thicker chowder, use Russet or another starchy potato.)
- 1 large Onion, finely chopped
- 3 stalks Celery, cut into 1/2 inch cubes
- 2 cloves Garlic, minced
- Fresh Parsley, minced, 1/4 cup for pot, plus some set aside for garnish
- 3 tablespoons Unsalted Butter
- 2 cups Half-and-Half (or heavy cream for a thicker chowder)
- 2 Bay Leaves
- 2 tablespoons Cornstarch
- Salt and Pepper to taste
* Method for using fresh clams:In a large pot, bring clams and 6 cups of water to boil over high heart. Cook until clams open (about 10 minutes). Discard any clams that do not open. Transfer clams to a large bowl and set aside. Strain broth twice through a fine-mesh sieve into a large bowl (to strain out all the sand). You should have 6 cups of broth. If not, add water or bottled clam juice to make 6 cups. When clams are cool enough to handle, remove them from their shells and cut into 1/2 inch pieces. Keep fresh clams chilled until ready to add to the chowder.
Directions:1. In large pot or Dutch oven, sauté onion in the unsalted butter until softened but not brown. Add celery and garlic, and sauté just until celery is slightly softened. Add the clam broth, potatoes, bay leaves, salt and pepper. Bring to a boil, then reduce heat and simmer uncovered until potatoes are tender (about 20-25 minutes).
2. In a small bowl, combine cornstarch with 2 tablespoons water and mix into a slurry. Stir into chowder until smooth and return to boil to thicken.
|Clam Chowder simmering|
4. Reduce heat to low and pour in the half-and-half, parsley, and clams. (Adding the clams at the end helps to keep them tender. If they cook too long, they become tough.)
5. Simmer on low until heated through (being careful not to let it boil).
Clam Chowder garnished with a pat of butter and fresh parsley
New England Clam Chowder is good food on a cold winter's day. Enjoy!
Posting this for all my blog friends who love clam chowder, and most especially for my friend Rum-Punch Drunk who loves chowder and asked for the recipe (and writes a very thought-provoking blog!).
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