New England Clam Chowder

This is one wicked good New England Clam Chowder. It is bursting with comfort and flavor! In honor of National Clam Chowder Day on Feb. 25, this delicious dish and clam-tastic recipe will make you shout loudah for chowdah!

Ingredients

• 8 small Yukon gold or russet potatoes, washed, peeled and cut into 3/4-inch dice
• 4 slices thick cut bacon, cut into 1/2 inch pieces
• pinch of chili powder (or Ancho or other smoky dried pepper), for dusting bacon
• 2 tablespoons unsalted butter
• 2 stalks green celery, washed, trimmed and diced
• 1 leek (white and light green part only), cut in half to wash and sliced thin
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 2 tablespoons flour - optional - omit if you want a thinner base
• 1 bottle clam juice
• 1/2 cup dry white wine
• 1 1/2 cups heavy cream or half-and-half
• 1 cup milk
• 1 teaspoon dried thyme
• 2 bay leaves
• couple dashes Hot sauce (optional)
• couple dashes Worcestershire sauce, for flavor
• 2 (10-ounce) can minced clams, drained, clams and juice reserved -or- 2 1/2 lb bag of frozen, -or- fresh clams, steamed and shelled 
• 1 teaspoon chopped fresh dill
• 2 tablespoons chopped fresh parsley
• Kosher salt and freshly ground black pepper

2 Baked Sourdough Bread Bowls, cut tops off for dipping, recipe follows

Baked Croutons for Clam Chowder Dipping:
• Sourdough bread, cut in to 3/4- to 1-inch cubes (use the tops from bread bowls if making)
• 4 tablespoons unsalted butter
• 1 1/2 teaspoon granulated garlic
• salt and white pepper, to taste
• 1/2 teaspoon paprika
• 1 pinch fresh dill

Instructions

1. Place diced potatoes with enough water to cover them into a large soup pot. Boil until the potatoes are tender. Drain most of the water (try to save the starchy water that is in the bottom of the pot) and set aside.
2. Add the bacon to large skillet and cook over medium heat until crispy. Remove the bacon with a slotted spoon onto a paper towel, dust with chili powder and set aside.
3. Drain most of the bacon grease and add the butter to the same skillet. Add the celery, leeks, onions and garlic; season with salt and black pepper. Cook until the vegetables become tender and translucent, about 3 to 5 minutes.
4. Sprinkle the flour over the vegetable mixture and stir to combine. Gradually whisk in clam juice, add the white wine after there are no lumps. Transfer to pot with the potatoes. Whisk in the milk and heavy cream. Add the bay leaves and thyme. Continue to cook until some liquid has evaporated, about 8 to 12 minutes. Sprinkle with salt and black pepper.
5. Stir to blend, smash some of the potatoes against the side of the pot if it needs to be a little thicker. Taste for seasoning. Add a splash of hot sauce and Worcestershire. Stir to blend.
6. Add the clam meat, parsley, and dill. Remove and discard the bay leaves. Taste for seasoning. Add more cream or water if needed.
7. Ladle chowder into bread bowls. Garnish with the bacon and dill just before serving.

Baked Bread Bowls for Clam Chowder:
1. Preheat the oven to 350 degrees F. Cut a big circle around the top for your bowl, pointing your knife down at an angle towards the bottom center of the bowl. Be careful not to cut all the way through the bread bowl, or your chowder will leak out of the bottom.
2. Remove top center section from bowl section, and cut tops into cubes.
3. Arrange the bread on a baking sheet in a single layer. Melt the butter in a small skillet or microwave and add the garlic. Sprinkle with salt and white pepper. Heat gently for 1 minute. Use a pastry brush to coat the inside of bread bowls and cubes with the butter. Dust the bread with the paprika and dill.
4. Place the baking sheet in the center of the oven and bake until all the bread is browned and crispy, about 12 to 15 minutes. Remove and cool for a minute before serving alongside the soup. 

Notes

Place diced potatoes with enough water to cover them into a large soup pot. Boil until the potatoes are tender. Drain most of the water (try to save the starchy water that is in the bottom of the pot) and set aside. Add the bacon to large skillet and cook over medium heat until crispy. Remove the bacon with a slotted spoon onto a paper towel, dust with chili powder and set aside. Drain most of the bacon grease and add the butter to the same skillet. Add the celery, leeks, onions and garlic; season with salt and black pepper. Cook until the vegetables become tender and translucent, about 3 to 5 minutes. Sprinkle the flour over the vegetable mixture and stir to combine. Gradually whisk in clam juice, add the white wine after there are no lumps. Transfer to pot with the potatoes. Whisk in the milk and heavy cream. Add the bay leaves and thyme. Continue to cook until some liquid has evaporated, about 8 to 12 minutes. Sprinkle with salt and black pepper. Stir to blend, smash some of the potatoes against the side of the pot if it needs to be a little thicker. Taste for seasoning. Add a splash of hot sauce and Worcestershire. Stir to blend. Add the clam meat, parsley, and dill. Remove and discard the bay leaves. Taste for seasoning. Add more cream or water if needed. Ladle chowder into bread bowls. Garnish with the bacon and dill just before serving. !Baked Bread Bowls for Clam Chowder: Preheat the oven to 350 degrees F. Cut a big circle around the top for your bowl, pointing your knife down at an angle towards the bottom center of the bowl. Be careful not to cut all the way through the bread bowl, or your chowder will leak out of the bottom. Remove top center section from bowl section, and cut tops into cubes. Arrange the bread on a baking sheet in a single layer. Melt the butter in a small skillet or microwave and add the garlic. Sprinkle with salt and white pepper. Heat gently for 1 minute. Use a pastry brush to coat the inside of bread bowls and cubes with the butter. Dust the bread with the paprika and dill. Place the baking sheet in the center of the oven and bake until all the bread is browned and crispy, about 12 to 15 minutes. Remove and cool for a minute before serving alongside the soup. 

Share this post