Chef Demo: New England Clam Chowder

New England Clam Chowder  

“Clam chowder is one of those subjects, like politics or religion,

that can never be discussed lightly.  Bring it up even incidentally,

and all the innumerable factions of the clam bake regions

raise their heads and begin to yammer.”

                                                                   -Louis P. De Gouy, The Soup Book (1949)

Ingredients

1 1/3 cup canned, minced clams with their juice OR fresh, shucked clams with their juice (separate the clams from the juice for preparation)

2-4 ounces bacon or salt pork, cut into fine dice

3 ounces onion, small dice

1 garlic clove, finely minced

1 ounce flour

1/3 pound potatoes, medium dice (opt for a waxy red or Yukon Gold potato)

1 2/3 cup milk, hot PLUS 1/6 cup heavy cream, hot

Salt, to taste

White pepper, to taste

Herbs, to garnish

 

Preparation

In a medium saucepot, render the bacon in approximately 2 Tablespoons water on moderate heat, so that it is cooked through, the flavor is released, but it does not crisp. Add in the onion and sauté until translucent; do not brown. Add in the garlic to incorporate; sauté 1-2 minutes further . Stir in the flour to make a roux. Slowly drizzle in the clam juice, while whisking, until consistency is smooth. Simmer, stirring often, to reduce by half. Heat milk and cream in a separate pot until hot. Gradually stir in the milk/cream mixture to incorporate and bring to a gentle simmer. Do not boil, which may cause the liquid to break. Once the liquid is smooth, add in the potatoes and simmer until tender. (Approximately 10 minutes) Add in chopped thyme. Simmer an additional several minutes. Add in the clams to warm and flavor. Season with salt and pepper to taste, and garnish to serve.

 

Yields:  1 quart (Approximately 2 large main-course servings, or 4 cups served as a starter)