Diary of a Chef · Just Chefn Around

New England Clam Chowder

Name: New England Clam Chowder
Total time: 1 h
Yield: 12 servings of 10 oz
Ingredients: ½ cup smoked bacon, chopped; 1½ cups yellow onion, ¼-inch dice; 1½ cups celery, ¼-inch dice; 1 tbsp garlic, minced; ½ cup canola oil; 1½ cups all-purpose flour; 51 oz canned clams, drained, juice reserved; 46 oz clam juice (1 can); 3 cups baking potatoes, peeled, ½-inch dice; 2 cups heavy cream; salt, white pepper, cayenne, and Tabasco, to taste; ½ cup chives, chopped

1 hour · 12 servings of 10 oz

By Diary of a Chef · from French Classics

Ingredients

½ cup smoked bacon, chopped
1½ cups yellow onion, ¼-inch dice
1½ cups celery, ¼-inch dice
1 tbsp garlic, minced
½ cup canola oil
1½ cups all-purpose flour
51 oz canned clams, drained, juice reserved
46 oz clam juice (1 can)
3 cups baking potatoes, peeled, ½-inch dice
2 cups heavy cream
salt, white pepper, cayenne, and Tabasco, to taste
½ cup chives, chopped

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Instructions

1Render and sweat

Render the bacon over medium without browning. Add onion, celery, garlic; sauté 2–3 minutes until translucent.
2Roux

Add the oil, then gradually the flour, stirring to a roux. Cook over low 5 minutes, stirring frequently.
3Add the clam liquid

On medium heat, whisk in the reserved clam liquid and clam juice a third at a time, whisking smooth and thick between additions.
4Simmer the potatoes

Bring back to a boil, add potatoes. Reduce and simmer 30 minutes until tender, stirring to prevent scorching.
5Finish

Add drained clams and cream; low heat 4–5 minutes until hot through. Season with salt, white pepper, cayenne, Tabasco. Garnish with chives.

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