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cherrystone clams bacon onion celery bell pepper carrot garlic bay leaves oregano thyme red pepper potatoes chicken stock tomatoes parsley leaves freshly ground black pepper salt
Viewed: 91 - Published at: 4 years agoIngredients
- 8 pounds quahog or large cherrystone clams, scrubbed and rinsed, opened clams discarded
- 4 slices bacon, cut into 1/2-inch lengths
- 2 cups finely chopped onion
- 1 cup finely chopped celery
- 1/2 cup chopped bell pepper
- 3/4 cup diced carrot
- 1 1/2 tablespoons minced garlic
- 3 bay leaves
- 1 1/2 teaspoons dried oregano leaves
- 4 sprigs fresh thyme
- 1/2 teaspoon crushed red pepper
- 1 1/4 pounds potatoes, peeled and cut into 1/2-inch cubes (about 3 cups)
- 1 cup chicken stock
- 3 cups peeled, seeded and chopped tomatoes or 1 (28-ounce) can whole tomatoes, chopped and juices reserved
- 1/4 cup chopped parsley leaves
- Freshly ground black pepper
- Salt
Method
- In a large stockpot bring 2 cups of water to a boil.
- Add clams, cover and cook for 5 minutes.
- Uncover, quickly stir clams well with a wooden spoon, and recover.
- Allow clams to cook 5 to 10 minutes longer (this will depend on the type and size of clams you are using), or until most of the clams are opened.
- Transfer clams to a large bowl or baking dish and strain broth through a fine-meshed sieve into a bowl.
- (You should have about 6 cups of clam broth.
- If not, add enough water to bring the volume up to 6 cups.)
- When clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces.
- Set clams and broth aside.
- In a large heavy pot add bacon and render until golden and crispy.
- Pour off all fat except 4 tablespoons.
- Add onions, celery, bell pepper and carrots and cook for 10 minutes, until vegetables are softened.
- Do not allow to color.
- Add garlic, bay leaves, oregano, thyme and crushed red pepper and cook an additional 2 minutes.
- Increase heat to high and add potatoes, reserved clam broth, and chicken stock and bring to a boil, covered.
- Cook for 20 minutes, or until potatoes are tender and the broth has thickened somewhat.
- Add tomatoes and continue to cook for 10 to 15 minutes.
- Remove the pot from the heat and add reserved clams and parsley and season with pepper and salt, if necessary.
- Allow chowder to sit for up to 1 hour to allow flavors to meld, then reheat slowly over low fire if necessary.
- Do not allow to boil.
