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Creamy New England–Style Clam Chowder
PAIR WITH
Pilot Biscuits
(PAGE 143)
This clam chowder is unapologetically rich. Adapted from a recipe by Chef Mike Parameter of Old Lompoc Brewery, his chunky, cream-based soup has taken the prize at the brewery’s a
.
I like to pair this simple soup with puffy, crispy Pilot Biscuits
(page 143)
, the granddaddy of oyster crackers
.
SERVES
4 TO 6
ACTIVE TIME
15
MINUTES
TOTAL TIME
45
MINUTES
1 strip thick-cut pepper bacon, diced
1 medium yellow onion, finely chopped
3 celery stalks, thinly sliced
1
/
2
cup [120 ml] dry white wine
5 Tbsp [70 g] unsalted butter
1
/
2
cup plus 2 Tbsp [90 g] all-purpose flour
3 cups [720 ml] clam juice or seafood broth
3 cups [720 ml] heavy cream
Two 10-oz [280-g] cans baby clams with juice
One 10-oz [280-g] baking potato, peeled and cut into
1
/
2
-in [12-mm] dice
2 tsp chopped fresh thyme
2 pinches of caye
Celery salt or Old Bay seasoning
Freshly ground black pepper
1.
Cook the bacon in a large soup pot or Dutch oven over medium-low heat, stirring frequently, until the fat has rendered and the bacon is crisp, about 3 minutes.
Reduce the heat if the bacon begins to scorch.
Add the onion and celery and increase the heat to medium.
Sauté until the onion is translucent, about 4 minutes.
Add the wine and cook until the liquid has nearly evaporated, about 1 minute.
2.
Add the butter to the vegetables and, when it has melted, add the flour and cook, stirring constantly, for 1 minute.
Gradually whisk in the clam juice and bring to a simmer.
Add the cream, the clams and their juice, the potato, and the thyme.
Cover and bring the soup to a gentle simmer, stirring frequently so the soup does not stick to the bottom of the pot.
Reduce the heat to low and simmer gently until the soup has thickened and the potato is tender, about 10 minutes.
Season with the caye
3.
Ladle the soup into bowls and serve immediately.
GET AHEAD:
Cool the chowder completely and store in airtight containers or zip-top plastic freezer bags in the refrigerator for up to 3 days. You can freeze this soup for up to 3 months, but like all chowders, the texture will change a bit. Defrost the soup in the refrigerator overnight. If the sight of a slightly separated soup bothers you, strain the soup, reserving the solids, and whiz the broth in a blender. Combine the broth and the reserved solids in a pot and reheat very gently over low heat.