New England Clam Chowder
The whole family is wiped out after the 4th of July holiday and the days and weekend that followed. Cookouts, pool parties, dinners out with family and friends has left us ready for a night in and simple meal cooked by anyone but me. Time to crack the whip and get that son of mine back in the kitchen! Dinner tonight; New England Clam Chowder.
- 3 dozen littleneck clams (3 pounds or more) well scrubbed
- 4 slices of bacon chopped
- 1 medium onion, peeled and minced
- baby red potatoes or baby yukon golds(about 1/2 pound), cut into halves
- 4 cups of veggie or fish stock
- 1 cup milk
- 1 cup cream
- 1 teaspoon fresh thyme (and then some to garnish with)
- Salt and freshly ground black pepper
- 1. Wash clams well, Place them in a pot with 2 cups water, and turn heat to high. Bring to a boil. Boil for 3-5 minutes, until most of the clams are open. Use a slotted spoon to remove clams from pot and reserve cooking liquid.Strain all liquid leaving any grit behind.
- 2. When clams are cool enough to handle, shuck them, catching any liquid; discard shells.Chop clams and put aside.
- 3. Cook bacon in pot over medium-high heat about 3-5 minutes until crisp. Add the onions and cook until soft about 1 or 2 minutes.
- 4 Combine strained cooking liquid and 3 cups of stock .
- 5. Combine liquid with onion and potato in saucepan; cover, and bring to a boil. Reduce to a simmer, keep covered, and cook until potatoes are tender, about 10 minutes.(If you want a thicker chowder, mash about half the potatoes right in the pot)
- 6. Reduce heat to low. Stir in the clams, add thyme, milk and cream. Cook until warm and season with salt and pepper to taste, garnish and serve.