New England Clam Chowder

 Description:

There are two prevalent styles of clam chowder in the US: Manhattan and New England style. Manhattan clam chowder is made of a tomato-based broth, while New England clam chowder is made with a cream-based broth. The original recipe for New England clam chowder is believed to have originated from French and British settlers to the New England area in the early 1700’s and continues to be a popular staple throughout New England to this day.

Ingredients:

(Serves 3-4)

·      1 strip bacon, diced

·     1 tbsp butter (15 g)

·      1 small onion, finely chopped

·      2 stalks of celery, finely chopped

·      1 clove of garlic, minced

·      (2 tbsp flour) flour (30 g)

·      36 littleneck clams

·      2-3 medium potatoes, peeled and diced into small cubes

·      1 cup heavy cream (250 ml)

·      1/4 cup white wine (60 ml)

·      1 bay leaf

·      1 sprig of fresh thyme

·      Salt & pepper to taste

Preparation:

In a pan, steam the clams in 1 cup (250 ml) of water. Save the clam juice and remove the clams from the shells. Chop the clams roughly and set aside.

In a pot, add the bacon and butter and cook over medium high. When the bacon is crispy and has released its fat, remove. Then add the onions, celery and garlic. Cook for 4-5 minutes until vegetables are softened. Stir in the flour and cook for 30 seconds. Then add the white wine and cook for 1 minute. Then add the clam broth. Add the potatoes, bay leaf and thyme and bring to a boil. Reduce the heat and simmer for 20 minutes or until potatoes are tender.

Add the chopped clams, bacon and heavy cream to the pot. Bring to a simmer, then remove from the heat. Season to taste with salt & pepper, then serve. 

Substitutions:

Substitute the bacon with speck or pancetta.