Clam Chowder

I’m pretty picky about clam chowder.  It can’t be too thick, or too thin.  There must be lots of fresh clams, and not too many potatoes.  Butter and cream?  Of course.  Serves 6

• 4 T. butter, softened and divided
• 1 t. olive oil
• 1/2 yellow onion, diced
• 3 stalks of celery, sliced thin
• 3 garlic cloves
• salt and pepper
• 1/2 C. sherry or white wine
• 1 C. water
• 3 lbs. steamer clams, scrubbed and rinsed
• 2 large yellow potatoes, peeled and diced, about two cups
• 1 bay leaf
• 3 C. milk
• 3 T. flour
• 1/2 C. half and half
• fresh parsley for garnish

Heat a Dutch oven over medium heat.  Melt 2 T. of the butter, and the oil.  Add the onion and celery and cook until softened, about four minutes.  Add the garlic and sherry, and season with salt and pepper.  Add the water and increase the heat to bring the liquid to a boil.  Add the clams and immediately place the lid on the pot.  Cook for about four minutes, or until the clam shells are all wide open.  Use a slotted spoon to remove the clams to a bowl.  Work quickly so the clams don’t overcook.  Return the liquid to a boil and add the milk.  Simmer until the potatoes are just cooked, about 5 minutes.  Meanwhile, combine the flour with the remaining 2 T. of softened butter into a smooth paste.  Whisk the flour paste into the simmering liquid.  The liquid should begin to thicken within about 1 minute.  Remove the pot from the heat.  Remove the clams from their shells and discard the shells.  Add the clams (and any accumulated liquid from the clam bowl) back to the pot along with the half-and-half.  Taste for seasoning.  Serve with a little minced, fresh parsley.  This chowder can be made the day before and reheated slowly.  If it gets too thick, just thin with a little milk.

About these ads