Original New England Clam Chowder
Servings: 4
Print Recipe
Ingredients
- 3 kg fresh clams 3kg
- 450 g potatoes peeled and finely cubed
- 1 carrot finely diced
- 1 stalk celery finely diced
- 1 golden onion finely diced
- 100 g Bacon or Speck finely cubed
- 250 ml fresh double cream
- 2 bay leaves
- 1 tablespoon fresh thyme
- 2 garlic cloves lightly crushed
- Extravirgin olive oil as needed
- 2 tablespoon fresh parsley finely chopped
- 1 red chilli finely sliced (optional)
- kosher salt & freshly cracked black pepper to taste
Instructions
- Soak the clams in a bowl with cold water and kosher salt for an hour. Wash them through afterwards. Heat a large pan over med-heat with the garlic and 2 tablespoon of oil.
- Fold in the clams, cover with a lid and cook for about 5 mins, until the shells open and they release the liquid. Turn the heat off and discard the garlic.
- Once ready, filter the clams liquid and set aside. Remove the clams from their shells and set them aside, use some of the shells for decoration and discard the rest.
- Heat a large pan with 1 tablespoon of oil over med-heat. Add in the carrots, celery and onion, thyme and bay leaves. Saute for 5 mins, stirring occasionally.
- Add in the potatoes and bacon, stir fry for a min, then pour in the clams liquid. Cover with a lid and cook until the potatoes are softened.
- Pour in the double cream, season to taste and bring to a boil. Turn the heat off and discard the bay leaves.
- Blend the mixture until smooth. Transfer back to the pan, add in the reserved clams, sprinkle with parsley and chili and season to taste.
- Stir all ingredients, then divide the chowder among plates and serve with toasted ciabatta.