New England Clam Chowder
Recipe by: Patricia Smith
“I add a pound of chopped bacon and use 2 cans of whole baby clams and 2 cans of minced clams. I tried to make clam chowder on an open fire while camping in the Rocky Mountains. The potatoes never cooked because of the elevation! I suggest you make this is the low-lying area of your own home.”
Ingredients:
- 2 tablespoons unsalted butter
- 1 medium onion, finely diced
- 2 celery stalks (reserve tender leaves) trimmed, quartered lengthwise, then sliced into 1/4-inch pieces
- 3 tablespoons all-purpose flour
- 2 cups chicken or vegetable stock
- 2 (10-ounce) cans chopped clams in juice
- 2 cups heavy cream
- 2 bay leaves
- 4 or 5 large white potatoes, scrubbed but not peeled, cut into 1/2- inch cubes
- Salt and freshly ground black pepper
Pan Toasted Croutons:
- 2 to 3 tablespoons unsalted butter
- 1/2 baguette, cut into 1-inch cubes
- 3 tablespoons freshly chopped flat-leaf parsley
- Salt and freshly ground black pepper
Instructions:
Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Stir in the flour to distribute evenly. Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.
For the Pan Toasted Croutons:
Melt the butter in a large skillet and toss the bread cubes in the butter until browned and toasted, about 2 to 3 minutes. Add parsley and season with salt and pepper.