New England Clam Chowder
A delicious Clam chowder recipe, creamy and thick this recipe was a traditional recipe from a fisherman family of New England.
- 4 dozen clams, wahed
- 1 cup white wine, dry
- 3 slices bacon, cut into small strips
- 2 teaspoons butter
- 1 medium onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 small carrot, cut into Brunoise
- 2 stalks celery, cut into Brunoise
- 4 tablespoons flour
- 0.5 teaspoon cumin powder
- 0.5 teaspoon fennel powder
- 2 cups milk
- 4 cups fish stock
- 1 cup heavy cream
- 3 medium potatoes, diced
- 1 cup corn kernels
- Salt and freshly ground black pepper, to taste
- Open the clams: Wash clams thoroughly. Place them in a deep pan with the wine and cover with a lid. Cook on medium heat until the shells open. Strain the broth through cheesecloth or fine strainer and reserve. Remove the clams from their shells and chop into small pieces.
- Cook the chowder: In a large saucepan, cook bacon in a teaspoon of butter for about 3 minutes but do not brown. Add chopped onion and garlic, and cook gently over low heat for about 2 minutes. Add the second teaspoon of butter, carrot and celery Brunoise, and sweat on low heat.
- Add flour, cumin, fennel and mix well to combine. Cook the flour into the vegetables for a good minute on low heat, add milk, fish stock, and clams juice slowly.
- Bring to a boil and add the potatoes and corn. Taste and rectify seasoning to taste. Cook until potatoes are tender, about 20 minutes. Add clams and cream, bring to a simmer and serve immediately.
Chef note: Your clam chowder should be slightly thicker than a regular soup or sauce.