New England Clam Chowder

Ingredients

Yield:

Serves 6

• For broth:

  • 1 tablespoon whole peppercorns
  • 1 bay leaf
  • 1 cup chopped celery
  • 1 cup chopped Spanish onions
  • 1 quart white wine
  • 1 quart water

• Other Ingredients

  • 10 cherry stone clams, well washed
  • 1 cup Cobb smoked bacon, cut into small dice
  • 1 cup diced Spanish
  • 1 tablespoon fresh thyme leaves
  • 1 stalk celery, peeled and sliced (save leaves)
  • 1 cup heavy cream
  • 2 large Idaho potatoes, peeled and cut into 1/2" dice
  • 1 tablespoon fresh squeezed lemon juice
  • Salt and Pepper To Taste

Preparation

Difficulty:

Medium

Time:

1 Hour

1. • In a large pot, combine all the broth ingredients and bring to a boil.
   • Add clams to the broth and cook until the clams open up.
   • Remove clams from the broth and when cold enough to handle, remove the clam meat from shells.
   • Cut the meat in half.
   • Strain the broth and reserve.
   • In the same pot, render the bacon.
   • Add the onions and thyme and cook for a few minutes.
   • Add the celery and cook for a few minutes.
   • Add the broth and bring to a boil.
   • Add potatoes and cook until potatoes are fully cooked.
   • Then add the cream and bring to a boil.
   • Add the chopped clams and torn celery leaves.
   • Bring to a boil, season with salt and pepper.
   • Add lemon juice and serve immediately.
   • Serve with oyster crackers.