Food & Wine
New England clam chowder
A thicker variety than other chowders, this New England variety is a delicious seafood dish full of flavour and texture.
Ingredients:
- 3kg fresh clams (try at your local fish market if you’re having trouble finding some)
- 450g potatoes, peeled and cut into small cubes (russets work best)
- 1 medium carrot, finely diced
- 1 stalk celery, finely diced
- 1 medium onion, finely diced
- 100g bacon, finely diced
- 2 garlic cloves, crushed
- Olive oil as needed
- 250ml double cream
- 2 bay leaves
- 1 tablespoon fresh thyme
- 2 tablespoons fresh parsley, finely chopped
- Salt and freshly ground black pepper
Method:
- Soak the clams in a bowl of cold water with salt for an hour. Wash them through.
- Place a large saucepan over a medium heat and add the garlic and two tablespoons of olive oil. Fold in the clams and cover with a lid. Allow to cook for about 10 minutes, until the shells open and the liquid is released. Remove the pan from the heat and discard the garlic.
- Filter the clam liquid and leave aside. Remove the clams from their shells.
- In your large pan, heat one tablespoon of olive oil over a medium heat. Add the carrots, celery, onion, thyme and bay leaves. Sauté this mixture for five minutes, stirring occasionally.
- Add the potatoes and bacon to the saucepan and stir-fry for one minute. Add the clam liquid and cover with a lid. Cook until the potatoes are soft.
- Add the double cream to the chowder, and season with salt and pepper to taste. Bring to a boil and then remove from the heat. Discard the bay leaves.
- Blend the mixture until smooth and return to the heat. Add the clams to the pot. Serve hot.