••••NEW ENGLAND CLAM CHOWDER🥘🥛🍮🥔🌰🌿🍚🌱🥓🐚!!••••

(Source: bon appetite.com recipe & photo & Chris Court & Mary-Frances Heck)

••••NEW ENGLAND CLAM CHOWDER!!

🥔🌰🥓🥔🌰🥓🥔🌰🥓🥔🌰🥓🥔🌰🥓🥔

Servings
 If fresh clams are unavailable (or you're running short on time), substitute two 10-ounce cans of baby clams and 6 cups of bottled clam juice. This is part of BA's Best, a collection of our essential recipes.

INGREDIENTS

• 8 pounds cherrystone clams, scrubbed
• 1 tbsp unsalted butter
• 8 ounces bacon, cut into 1/2-inch pieces
• 2 celery stalks, minced
• 1 large onion, minced
• 1 garlic clove, minced
• 2 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/2-inch pieces
• 1 tablespoon chopped fresh thyme
• 1 bay leaf
• 2 tablespoons cornstarch
• 2 cups heavy cream
• Kosher salt, freshly ground pepper
• Chopped fresh chives
• Oyster crackers or Vermont Common Crackers
  
  
  

RECIPE PREPARATION

• Bring clams and 4 cups water to a boil in a large pot over high heat. Cook until clams just open, 8-10 minutes (discard any that do not open). Using a large slotted spoon, transfer clams to a large rimmed baking sheet; set broth aside. Let clams cool slightly, then pull meat from shells; discard shells.

• Chop clams into bite-size pieces. Strain broth through a fine-mesh sieve set over a large bowl. Add water if needed to measure 6 cups. DO AHEAD: Clams and broth can be made 1 day ahead. Cover separately and chill.

  Melt butter in a large heavy pot over medium heat. Add bacon and cook, stirring occasionally, until fat is rendered and bacon begins to brown, about 8 minutes. Add celery, onion, and garlic and cook, stirring often, until onion is translucent, about 10 minutes. Add reserved broth (or 6 cups bottled clam juice), potatoes, thyme, and bay leaf. Bring chowder base to a simmer; cook until potatoes are tender, 20-25 minutes. Stir cornstarch and 2 tablespoons water in a small bowl to form a slurry. Stir slurry into chowder base; return to a boil to thicken. DO AHEAD: Base can be made 1 day ahead. Let cool; cover and chill. Keep clams chilled. Bring base to a simmer before continuing.

• Remove base from heat. Discard bay leaf. Stir in reserved clams (or two 10-ounce cans baby clams) and cream. Season with salt, if needed (clams' brininess varies), and pepper.

• Divide chowder among bowls. Garnish with chives and oyster crackers.

  
  
  

Recipe by Mary-Frances Heck

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Photos by Chris Court

Nutritional Content

9 servings, 1 serving contains: Calories (kcal) 730 Fat (g) 36 Saturated Fat (g) 17 Cholesterol (mg) 230 Carbohydrates (g) 38 Dietary Fiber (g) 2 Total Sugars (g) 1 Protein (g) 59 Sodium (mg) 530