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Categories:
bacon clam juice white wine bay leaf cherrystone clams unsalted butter onions corn baking potatoes milk heavy cream salt
Viewed: 60 - Published at: 2 years agoIngredients
- 1/4 pound thickly sliced bacon (5 slices)
- 1 cup bottled clam juice
- 1/2 cup dry white wine
- 1 bay leaf
- 40 cherrystone clams (about 8 pounds), scrubbed and rinsed
- 3 tablespoons unsalted butter
- 3 medium onions, very coarsely chopped
- 3 ears of corn, kernels cut off the cobs
- 2 1/4 pounds baking potatoes, peeled and cut into 3/4-inch cubes
- 5 cups whole milk
- 1/2 cup heavy cream
- Salt and freshly ground pepper
Method
- In a medium skillet, cook the bacon over moderate heat until crisp, about 8 minutes.
- Transfer the bacon to paper towels to drain; reserve the bacon fat in the skillet.
- Crumble the bacon coarsely.
- In a stockpot, combine the clam juice, wine and bay leaf and bring to a boil.
- Add the clams, cover and simmer over moderately high heat until the clams open, about 8 minutes.
- Transfer the clams to a large bowl and discard any unopened ones.
- Strain the clam broth through a fine-mesh sieve set over a medium bowl.
- Rinse out the stockpot.
- Remove the clams from their shells and coarsely chop them.
- In the stockpot, melt the butter with 1 tablespoon of the reserved bacon fat.
- Add the onions and cook over moderate heat until softened, about 4 minutes.
- Add the corn and potatoes and cook, stirring often, until the potatoes begin to soften, about 6 minutes.
- Add the clam broth, cover and simmer until the corn and potatoes are very tender, about 10 minutes.
- Add the chopped clams, milk and cream and bring to a simmer.
- Season with salt and pepper.
- Ladle the chowder into bowls, sprinkle with the bacon and serve.
