Clam Chowder (new England Style)

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 8 lbs small quahogs or 8 lbs cherrystone clams
• 4 slices bacon, cut into 1/2 inch pieces
• 3 tablespoons unsalted butter
• 2 cups finely chopped yellow onions
• 1 cup finely chopped celery
• 1 1/2 teaspoons minced garlic
• 6 sprigs fresh thyme leaves
• 2 bay leaves
• 3 cups cubed potatoes, 1/2 inch cubes,peeled (about 1 1/4 lbs.)
• 2 cups heavy whipping cream
• 1/4 teaspoon fresh ground black pepper
• salt
• 6 tablespoons cold unsalted butter, cut into tsp size pieces
• 1/4 cup fresh minced flat leaf parsley
• 1/4 cup finely chopped scallion

Recipe

• 1 in a large stockpot bring 2 cups of water to a boil.
• 2 add clams, cover and cook for 5 minutes.
• 3 uncover, quickly stir clams with a wooden spoon and cover again.
• 4 continue to cook 5 to 10 minutes longer, until most of the clams are opened.
• 5 transfer clams to a large bowl and strain the broth twice through a fine mesh sieve or cheese cloth into another bowl, being careful to strain out the sand and grit.
• 6 you should now have about 6 cups of clam broth.
• 7 if not, add enough water to make it 6 cups.
• 8 when clams are cool enough to handle, remove them from their shells and cut into 1/2 inch pieces.
• 9 set clams and broth aside.
• 10 in a large heavy pot, cook bacon until crisp and fat is rendered.
• 11 pour off all, except 2 tablespoons, of the bacon fat.
• 12 add the butter, onions and celery and cook until softened, about 5 minutes.
• 13 add the garlic, thyme and bay leaves and cook until vegetables are completely wilted, about 3 minutes, being careful not to brown.
• 14 add the potatoes and the reserved clam broth and bring to a boil.
• 15 lower the heat, cover, and simmer for 20 to 30 minutes, until broth slightly thickens and the potatoes are very tender.
• 16 if you prefer a thicker broth, mash some of the potatoes against the side of the pot with a wooden spoon.
• 17 remove from heat, stir in the clams and heavy whipping cream, and season with salt and pepper, if necessary.
• 18 set aside for 1 hour, to allow all of the flavors to thoroughly blend.
• 19 place the pot over low heat and slowly reheat, being careful not to bring to a boil.
• 20 serve hot, garnished with 1 or 2 pats of butter and some chopped scallions.