New England Clam Chowder

[Calstate361]

This recipe was obtained from Food Network (foodtv.com) and was courtesy of Emeril Lagasse in 2001. I have tweaked it a bit for my use. I use canned clams instead of fresh. Since we like way more clams in the soup than called for I purchase a large, 1 quart, can of chopped clams form Smart & Final (you can use small cans to equal however many you want). I also like more potatoes. Joan
 
 
Use the largest pot you have. I use my large stockpot which, I think, holds 4 gallons. It all depends on how many potatoes you add, because that increased the volume.
 
 
New England Clam Chowder
 
8 pounds small quahogs or large cherrystone clams, scrubbed and rinsed, opened clams discarded. (I used 1 quart of chopped clams)
1 quart canned clam juice (I using canned clams, if not, leave this item out)
4 slices bacon, cut into 1/2-inch pieces
3 tablespoons unsalted butter
2 cups finely chopped yellow onions (1-2 onions)
1 cup finely chopped celery (I use the whole head)
1-1/2 teaspoons minced garlic
6 sprigs fresh thyme leaves (about 2 tsp. dry)
2 bay leaves
3 cups 1/2-inch cubed, peeled potatoes, about 1-1/4 pounds (I used 6 very large potatoes, like the huge ones that come in a 15 lb bag of potatoes)
2 cups heavy cream (1 pt.)
1/4 teaspoon freshly ground black pepper
Salt to taste
6 tablespoons cold unslated butted, cut into 1-1/2 teaspoon pieces
1/4 cup minced parsley leaves (optional)
1/4 cup finely chopped chives or green onion (optional)
Parmesan cheese to taste (optional)
 
Note: If using canned clams ignore this next step except for the amount of clam juice (6 cups). Have the potatoes, onion and celery cut-up before you start cooking the bacon. When peeling and dicing the potatoes, keep them covered in cold water (so they don't turn brown), drain just before use.
 
Directions for fresh clams:
In a large stockpot bring 2 cups of water to a boil. Add clams, cover and cook for 5 minutes. Uncover, quickly stir clams with a wooden spoon. Cover and cook 5 to 10 minutes longer (this will depend on the type and size of clams you are using), or until most of the clams are opened. Transfer the clams to a large bowl or baking dish and strain the broth twice through a fine-meshed sieve into a bowl, being careful to strin out the sand. (You should have about 6 cups of clam broth. If not, add enough water to bring the volume up to 6 cups.) When the clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces. Set clams and broth aside.
 
Directions for canned clams:
Open can(s) of clams and drain, keeping the liquid. Add 1 qt. can of clam juice to the juice from the clams. You need 6 cups. If you don't get enough, add water to equal 6 cups.
 
 
In a large pot, cook the bacon until crisp and the fat is rendered. Pour off all the bacon fat (I don't) except 2 tablespoons. Add the butter, onions and celery and cook until softened, about 5 mintues. Add the garlic, thyme and bay leaves, and cook until the vegetables are thoroughly wilted, about 3 minutes, being careful not to brown. Add the potatoes and reserved clam broth, and bring to a boil. Lower the heat, cover and simmer for 20 to 30 minutes, or until the broth thickens slightly and the potatoes are very tender. (If you like a thicker broth, mash some of the potatoes against the side of the pot with a wooden spoon. NOTE: I don't like to do this as it doesn't leave very many potaotes, instead, I thicken the soup with instant mashed potatoes) Remove from the heat, stir in clams and heavy cream and season with pepper and salt, if necessary.
 
Set aside for 1 hour, or longer, covered to allow the flavors to marry. (It is actually better reheated the next day). Place the pot over low heat, and slowly reheat, being careful not to bring to the boil and scorch the bottom. Serve hot, garnish with 1 or 2 pats of butter, parsley, chives, and/or Parmesan Cheese.
 
Joan

[towrod]

This recipe was obtained from Food Network (foodtv.com) and was courtesy of Emeril Lagasse in 2001. I have tweaked it a bit for my use. I use canned clams instead of fresh. Since we like way more clams in the soup than called for I purchase a large, 1 quart, can of chopped clams form Smart & Final (you can use small cans to equal however many you want). I also like more potatoes. Joan
 
 ...

Thanks Joan,
Your chowder at Olema was to die for

[OC Campers]

Yumm, this sounds wonderful.  I love New England clam chowder.   I hope you bring it to another NNC rally.  Maybe Pismo??  Hint Hint.  I would love to make it but I have a feeling I would be eating it for a long time:D .

Jacqui

[Calstate361]

OC Campers/Jackie,

You can freeze it.  It does make a big batch, but it is SOOOOO yummy.  The leftovers I have, I put in tupperware freezer containers that hold just enough for us to have for dinner with a little bit left over for me to take to lunch.   You can cut the recipe in half if you don't want so much, but with all the work it takes to cut up everything, I like making the big batch and freezing the rest so it lasts longer.
 
Joan

[OC Campers]

OC Campers/Jackie,
 
You can freeze it. It does make a big batch, but it is SOOOOO yummy. The leftovers I have, I put in tupperware freezer containers that hold just enough for us to have for dinner with a little bit left over for me to take to lunch. You can cut the recipe in half if you don't want so much, but with all the work it takes to cut up everything, I like making the big batch and freezing the rest so it lasts longer.
 
Joan

Hmmm..If it freezes well, I may just have to make it.  Sometimes things that are milk based don't always freeze well.  Thanks for the recipe
 
Jacqui

[AustinBoston]

Warning for those unfamiliar with clam chowder:

This recipe was posted by someone who lists their location as "Sacramento, California".

While this recipe seems reasonable, you don't have to venture far from New England before you run into people who don't know what they are talking about regarding Clam Chowder.

Would you trust a New Englander's recipe for salsa or guacamole?  I didn't think so.

Oh, and that stuff from New York City should be called tomato soup with clams, not Manhattan Style Clam Chowder.

Austin (born a New Englander, and like most true New Englanders, took over 40 years to move away)

[Calstate361]

Now Austin Boston, if you re-read my first paragraph in the recipe I have stated that I obtained the recipe from the Food Network. It was supplied by Emeril Lagasse (If you don't know who he is, you're out of touch ). He has restaurants all over the US and comes from the New Orleans area. Now wouldn't you think that he has access to, or creates, good recipes? I didn't create the recipe, I just modified it to our taste. Just because we live in California doesn't mean we don't have a desire for a good chowder. :p
 
RR back at you!  :J
 
 
Joan

[OC Campers]

Austin-If you are gonna rip the Califonia version of New England Clam Chowder how about posting your version from New England?  We'll see which one is the best. :p :J

 
Jacqui

[towrod]

Austin-If you are gonna rip the Califonia version of New England Clam Chowder how about posting your version from New England?  We'll see which one is the best. :p :J

 
Jacqui

Yes- Yes,
Put your chowder(recipe) where your post is so we can see the proper new england way

[Calstate361]

Yea, OC Campers & Towrod   :#

 
I love it!   Keep the RR going!  :p
 
Joan

[OC Campers]

Austin, Where are You?   Come on you scaredy cat.  Post that recipe.:p

Jacqui