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  • New England Clam Chowder

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    New England Clam Chowder
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 6 x strips bacon
    • 2 x celery stalks peeled to
    •     remove strings
    • 1 c. peeled small pearl onions
    • 3 Tbsp. all-purpose flour
    • 2 c. unsalted clam juice
    • 4 sm Yukon gold potatoes - (abt 1 lb) peeled, diced
    • 2 x bay leaves
    • 1/4 tsp freshly-grnd black pepper
    • 5 lrg thyme sprigs
    • 8 lb quahog clams shucked, minced,
    •     liquid reserved
    • 1 1/2 c. fresh yellow-corn kernels
    • 2 1/2 c. lowfat milk
    • 2 Tbsp. unsalted butter
    • 1 tsp salt
    • 1 Tbsp. sherry (optional)

    Directions

    1. Cut bacon into 1-inch pcs. In a stockpot or possibly large saucepan, cook bacon till crisp. Drain bacon on a paper towel; throw away all but 2 Tbsp. fat. Add in celery and onions; saute/fry, stirring occasionally, till translucent/soft, about 7 min.
    2. Sprinkle flour over onion mix; cook, stirring with a wooden spoon, 2 to 3 min. Add in clam juice, 1/2 c. water, potatoes, bay leaves, and 1/8 tsp. pepper; cover; bring to a boil.
    3. Pick thyme leaves from stems, and add in both leaves and stems to the pot. Reduce heat to medium-low; simmer till potatoes are almost fork tender, about 12 min.
    4. Add in clams and reserved liquid, cover, and cook 4 min over medium heat. Add in corn, cover, and cook 4 to 6 min. Add in lowfat milk and butter; cook till butter melts, about 5 min.
    5. Remove bay leaves and thyme stems; add in 1/8 tsp. pepper and 1 tsp. salt. Drizzle with sherry, garnish with crumbled bacon, and serve immediately.
    6. Serves 6 to 8.

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