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New England Clam Chowder
Printer Friendly Version
Serves 6-8
Ingredients:
- 4 small MountainKing® Butter
Gold Potatoes (about 1 pound), peeled
and cut into 1/2-inch dice
- 6 strips bacon, cut into 1-inch pieces
- 2 ribs celery, strings removed, cut
into 1/4-inch dice
- 1 cup small pearl onion, peeled
- 3 tablespoons all-purpose flour
- 2 cups unsalted clam juice
- 2 dried bay leaves
- 1/4 teaspoon freshly ground black
pepper
- 5 large sprigs fresh thyme
- 8 pounds
clams (2 pounds shucked), shucked,
liquid reserved,
and chopped
into 1/2-inch pieces
- 2 ears fresh yellow corn,
kernels removed
- 2 1/2 cups milk
- 2 tablespoons unsalted
butter
- 1 teaspoon salt
- 1 tablespoons dry
sherry (optional)
Directions:
1. In a stockpot, cook bacon until crisp.
Drain bacon on a paper towel, and set aside;
discard all but 2 tablespoons bacon fat.
Add celery and onions; sauté, stirring
occasionally with a wooden spoon, until translucent,
about 7 minutes.
2. Sprinkle flour over onion mixture; cook, stirring with a wooden spoon, 2 to
3 minutes. Add clam juice, 1/2 cup water, potatoes, bay leaves, and 1/8 teaspoon
of the pepper; cover; bring to a boil. Pick thyme leaves from stems; add both
leaves and stems to pot. Reduce heat to medium low; simmer until potatoes are
almost fork tender, about 12 minutes.
3. Add clams and reserved liquid, cover, and cook 4 minutes over medium heat.
Add corn kernels, cover, and cook 4 to 6 minutes. Add milk and butter; cook until
butter melts, about 5 minutes. Remove bay leaves and thyme stems; add remaining
1/8 teaspoon pepper and salt.
4. Drizzle with sherry, and garnish with bacon pieces. Serve immediately.
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