New England Clam Chowder
A hearty, creamy traditional chowder from New England
Ingredients
- ¾ Lb Fresh Littleneck Clams or 10 Ounces chopped clam meat. For the littlenecks, It is best to soak submerged in cold water with a tablespoon of salt or corn meal for about 20 minutes to purge of any grit. Scrub and rinse well.
- 3 Slices or 1/4 cup Thick sliced bacon, cut into ½ inch cubes (see note) Diced saltpork can be substituted for the purists out there.
- 2 Tbsp Butter, divided
- ½ Large Onion, Diced, ½ inch
- 1 Rib Celery, Diced, ½ inch
- 3 Tbsp Flour
- 1 Cup Clam Broth or Juice
- 1 Cup Reserves liquid from the stemed clams(see note) If you opted for ready chopped clams simply double the clam broth amount to arrive at a total of 1 Cup broth.
- ⅔ Cup Medium White Potato, peeled and diced about ½ inch. I find that white potato holds its stexture a bit more than a Russet.
- ½ Cup Heavy Cream
- 1 Pinch Cayenne or ½ Tsp White Pepper
- Salt to taste (see note) Take care to go light, The natural brininess of the clams and juice may add enough.
