Free Recipe @ Our Recipes: New England Clam Chowder (Seafood)

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New England Clam Chowder: Submitted by: Kimmo Vallema | Date Added: 20 Dec 2020
Listed in: Main Courses / Seafood Ingredients

24 to 30 littleneck clams

1/4 cup (60 ml) dry white wine

1 cup (235 ml) water

4 strips smoked turkey bacon

1/4 cup (30 g) finely chopped celery

1 1/2 cups (155 g) clean chopped leeks (or 1 cup, or 160 g, chopped sweet onion)

2 medium Yukon gold potatoes, unpeeled and diced into small cubes

2 teaspoons (9 g) butter

1 1/2 tablespoons (12 g) flour

2 teaspoons (10 g) organic chicken Better Than Bouillon

3 or 4 drops liquid smoke, or to taste

1/2 teaspoon fresh-ground black or white pepper, or to taste

2 cans (each 12 ounces, or 355 ml) evaporated skim milk

1/4 cup (25 g) sliced scallion greens, optional, for garnish

Scrub the littlenecks clean. Add the wine and water and cleaned clams to a large stockpot over high heat. Once boiling, steam them for 2 to 3 minutes, or until they just open (discard the ones that don’t open). Cool, shuck, clean the clams, and chop them roughly.

Reserve 1 cup (235 ml) of the liquid in the pan, but it will be sandy, so strain it before using (a double-mesh sieve lined with a damp paper towel works well for this).

In a large, heavy-bottomed saucepan, cook the bacon over medium heat until crisp. Remove the bacon and reserve for another use or discard. Drizzle a little olive oil into the pan if the bacon didn’t release enough fat. Add the celery and leeks and sweat them for 4 minutes. Stir them and add the potatoes. Cook for about 4 minutes more, stirring occasionally. Remove the veggies from the pan and set aside.

Add the butter to the pan to melt, and stir in the flour to make a roux. Stir constantly until the roux turns a light brown, and then add the reserved clam juice, whisking constantly to blend. Add the cooked vegetables, Better Than Bouillon, liquid smoke, and pepper, to taste, mixing well. Bring to a boil, reduce the heat, cover, and simmer until all the vegetables are tender, about 12 minutes. Slowly stir in the evaporated milk and bring just to a boil. Add the clams, return to a simmer, reduce the heat, and cook for about 1 minute, or until the clams are hot. Adjust the seasonings, if necessary. Sprinkle with the scallions and serve.

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