New England Clam Chowder! Is That the White or the Red?!

If you have read my blog posts or even caught some of my videos then there is a good chance you would discover I am a comfort food cooker with a bit of an elegant twist. If you looked even further into what I have done, don’t get too creepy, you would find out my undying love for soup! I’m not exactly sure what it is about soup that warms my soul, because with my love for BBQ I could eat it all day, every day but it still does not compare to the therapeutic feeling I get when I eat soup.  If the food is good, then you can count on family showing up, and not many dishes do that more than soup.  When I am making soup, there is always so much of it and literally it last for days in my house even after dishing some out to friends and family.  There are also many types of soups, chilled, brothy, creamy, beefy, spicy, etc.  Now that the weather is starting to turn, I think it’s time to break out a nice thick creamy chowder.  I like using cream based soups, sauces etc. for the winter time, because it’s heartier and richer and easier to eat in the cold months as opposed to the summer months.  Five onion soup was our house soup at one of the restaurants I used to chef at and during the cold months, we would make cream of 5 onion soup and DANG WAS IT GOOD!! Forget slappin’ your mama cause you would honestly slap yourself after tasting the soup, it was the phenomenal.  Ok so don’t actually slap yourself, but do make my recipe for New England Clam Chowder, and just for culinary knowledge it is the white 🙂

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New England Clam Chowder

  • 4 ounces of chopped raw bacon
  • 3 tablespoons of finely minced fresh garlic
  • 1 small diced large yellow onion
  • 2 small diced fresh leeks
  • 4 small diced stalks of celery
  • 4 ounces of unsalted butter
  • 4 ounces of A.P. flour
  • 1 1/2 cups of chardonnay
  • 56 ounces of canned clams
  • 3 quarts of clam juice
  • 4 small diced peeled large Yukon potatoes
  • 1 quart of heavy cream
  • 2 tablespoons of finely minced fresh thyme
  • 1 cup of finely mined fresh parsley
  • Tabasco to taste
  • Kosher salt and white pepper to taste
  • 20 to 25 cooked clams in shells for garnish

Serves 6 to 8

Procedures:

  1. In a hot large pot render the bacon.   While bacon is cooking melt the butter in a saute pan on medium heat and slowly whisk in the flour to make a blond roux and set aside.
  2. Once the bacon is cooked add in garlic, onions, leeks and celery.  Caramelize the vegetables then deglaze with wine and cook until wine is almost gone.
  3. Next add in the canned clams and clam juice and bring to a boil.  Once boiling add in potatoes and cook for a further 4-6 minutes.
  4. Add in the roux to help thicken and cook for 15-20 minutes.
  5. Finish with cream, herbs, and seasonings.
  6. Serve hot!  Enjoy!

 

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