New England Clam Chowder

From the book The Basic Gourmet by Diane Morgan, Dan Taggart, Kathleen Taggart, and Georgia Vareldzis

Introduction

If you have only eaten clam chowder in a restaurant, you will probably be surprised that this one is not thick. Restaurants have to thicken the soup in order to “hold” it in the steam table. True New England clam chowder, however, is thickened only by the starch from the potatoes. The recipe calls for milk but you can also use half-and-half, which makes the soup thicker and adds a wonderful flavor. The authentic recipe cooks the onions in the fat from the bacon, but we only ask for about a teaspoon for flavor.

Ingredients

Steps

1. If you are using fresh clams, scrub the shells well with a stiff brush and discard any that are opened. Place clams in a 6-quart stockpot, cover with cold water, and bring to a boil. Cook until they all open, 5 to 10 minutes; discard any clams that do not open. Remove clams and strain the liquid into a bowl and set it aside. Remove clams from shell, chop, and set them aside. If you are using canned clams, just open the cans and drain the liquid into a bowl and set it aside.
2. In a heavy 4-quart saucepan, cook bacon over medium heat until crisp. Drain on paper towels and crumble. Remove all bacon fat from the pan except about a teaspoon. Add butter to the pan, melt over medium heat, add onions, and cook until they are translucent, about 5 minutes.
3. Measure out 2 cups of the reserved clam liquid and add to onions with potatoes. (If you use canned clams, add water to the liquid from the can to make 2 cups.) Bring to a boil, reduce heat to simmer, and cook until the potatoes are tender, about 30 minutes. Add milk, chopped clams, and crumbled bacon pieces; and cook just until heated through. Add pepper and taste to see if you wish to add salt, but clams are salty and usually the soup doesn’t need any. Ladle soup into individual bowls and garnish with parsley.

Notes

• If using canned clams, you may add bottled clam juice, instead of water, to make 2 cups liquid. The flavor will be more intense.

This content is from the book The Basic Gourmet by Diane Morgan, Dan Taggart, Kathleen Taggart, and Georgia Vareldzis.