70 minutes
A rich and hearty clam chowder served with crispy bacon croutons, the perfect comfort food for any occasion.
Cherrystone Clams, scrubbed
0 lb
cups
Thick-Cut Bacon, diced
0 oz
Sourdough Bread, cut into cubes
cubes
tablespoons
tablespoons
Celery Rib, diced
each
Sweet Onion, diced
each
Garlic Clove, minced
each
teaspoons
to taste
Dry White Wine, optional
cups
tablespoons
Yukon Gold Potatoes, diced
0 lb
Bay Leaf
each
cups
Chives, minced
tablespoons
1. Prepare and Steam Clams
Scrub the cherrystone clams thoroughly under cold water. Place the cleaned clams in a pot with 3 cups of water, cover, and steam over medium heat for 8 to 10 minutes until they open. Strain the broth and reserve.
2. Cook Bacon and Make Croutons
Cook the diced bacon in a pan until crispy. Remove and drain on paper towels. In the same pan, cook the sourdough bread cubes until golden and crunchy, then set aside.
3. Sauté Vegetables and Herbs
In a Dutch oven, melt butter with olive oil. Add celery, onion, garlic, thyme, and black pepper. Cook until tender. Optionally, add white wine and simmer until evaporated.
4. Thicken with Roux and Add Potatoes
Sprinkle flour over the vegetables to form a roux. Add the reserved clam broth, diced potatoes, and a bay leaf. Simmer until the potatoes are tender.
5. Finish Chowder and Serve
Stir in the heavy cream and heat through without boiling. Garnish each serving with minced chives and top with bacon croutons.
Fresh clams are ideal for chowder. Littleneck or cherrystone clams strike a good balance between tenderness and flavor. If fresh clams are unavailable, high-quality canned clams can be an acceptable substitute, but remember to use the reserved clam juice as it's packed with flavor.
Adjust the seasoning at the end, particularly with salt, since both bacon and clams can be quite salty. A hint of lemon juice or vinegar can brighten the dish, cutting through the richness and enhancing the clam's natural brininess.
When preparing the broth, consider adding a splash of dry white wine or vermouth to deepen the flavors. This also adds an additional layer of complexity. Make sure to evaporate the alcohol properly to avoid a raw taste.
For exceptionally crispy bacon croutons, use stale or slightly dried bread. Toss bread cubes in reserved bacon fat for additional flavor and toast them in the oven until golden brown. Season with a touch of black pepper or herbs like thyme for an added layer of flavor.
Start by slowly rendering the bacon to build a base of richness. Then, sweat your aromatics (like onions, garlic, and celery) in the bacon fat until translucent but not caramelized. This ensures the chowder isn’t overly sweet but aromatic.
Comments (0)