Anne Burrell's New England Clam Chowder
Servings: 4
Ingredients
- 48 Clam, 4 dozen littleneck or cherrystone, scrubbed
- 4 slice Bacon, thick, cut into lardons
- 1 Onion, large, 1/4-inch dice
- Kosher salt
- 1 1/2 lb Yukon gold potatoes, 1/2-inch dice
- 3 tbsp Flour
- 1 1/2 cup Heavy cream
- 1 1/2 cup Milk, whole
- 1 bunch Thyme, bundle
- 2 Bay leaf
- dash Hot sauce, 1 to 2 shakes, optional (recommended: Tabasco)
- Olive oil, extra-virgin
Directions
- Cook the clams with 1 cup water in a large covered pot over high heat 6 to 7 minutes. Remove the open clams, cover and cook the rest 2 to 3 minutes more; discard any that don't open. Strain the liquid through a coffee-filter-lined strainer and reserve. Coarsely chop the clams.
- Drizzle a little olive oil into the pot, add the bacon and bring to medium heat. When it's brown and crispy, add the onions, season lightly and cook until very soft but uncolored, 7 to 8 minutes. Add the potatoes for 5 minutes.
- Stir in the flour, then gradually whisk in the clam juice until smooth. Whisk in the milk and cream and add the bay leaves and thyme. Season.
- Bring to a boil, then simmer until the potatoes are cooked through, 10 to 15 minutes. Stir in the clams, reseason and add hot sauce if you like.