New England Clam Chowder

Recipe Ingredients

6 lbs	2724g / 96oz	Cherrystone clams
3 lbs	1362g / 48oz	Onions - each coarsely (medium)
		Chopped
		But kept separate
1		Celery rib with leaves - cut 2" pieces
1		Carrot - peeled, halved
2		Bay leaves
3 sections		Fresh thyme - plus
1 tablespoon	15ml	Chopped fresh thyme
2 cups	474ml	Water
1/2 cup	118ml	Clam juice
1/2 lb	227g / 8oz	Slab bacon - cut 1/4" dice
2 tablespoons	30ml	Unsalted butter
8 tablespoons	120ml	White new potatoes - cut 1/4" dice (small)
2 cups	474ml	Heavy cream
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Chopped flat-leaf parsley
		Optional
		Oyster crackers - for serving

Recipe Instructions

Wash the clams well in cold water and put into a heavy soup pot. Add 1 chopped onion, the celery, carrot, 1 bay leaf and the thyme sprigs.

Add water and clam juice. Cover the pot and bring to a boil over high heat. Cook until the clams open, shaking the pot occasionally. Remove clams from their shells, pouring any remaining broth back into the pot. Cover the clams and set aside. Strain the broth through a fine sieve and set aside.

Add the bacon to the pot and cook over low heat until the fat is rendered and the bacon is slightly crisp, about 10 minutes. Add the remaining chopped onions, the remaining bay leaf, chopped thyme and butter. Cook for 15 minutes, stirring, to wilt the onions. Add the potatoes and the strained broth. Simmer, partially covered, over medium heat for 12 to 15 minutes or until the potatoes are cooked through. Skim any foam that rises to the surface.

Meanwhile, coarsely chop the reserved clams. Add them to the pot along with the cream; simmer over medium heat for 5 to 7 minutes or until the clams are just cooked through. Do not overcook.

Season generously with pepper and stir in the parsley. Serve in mugs with oyster crackers, if desired.

This recipe yields 6 to 8 servings.

Per serving (based on 8), without the oyster crackers: 464 calories, 25g carbohydrates, 36g protein, 23g fat, 114mg cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 05-14-2000

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