This New England clam chowder is so silky and rich that you might wish the New England Patriots were always in the Super Bowl so you could serve it or bring it to your next Super Bowl party. It is not for those who are counting calories since it has whole milk and heavy cream but hey, that’s what make this “chowda” so good. I like to add a lot of clams to my chowder. There’s nothing like eating a hot bowl of this and being able to eat the clams the whole way through.
2 dozen little neck clams, well scrubbed
2 cups of water
6 slices of bacon, diced
2 tablespoons unsalted butter
2 large white onions, peeled and cut into ¼” diced pieces – about 4 cups
¼ cup unbleached white flour
6 small red potatoes, unpeeled, cut into ½’ diced pieces
1 ½ teaspoons dried thyme
1 ½ teaspoons Old Bay Seafood Seasoning
2 10-ounce cans of whole baby clams
Freshly ground pepper, to taste
2 cups of whole milk
2 cups of heavy cream
3 tablespoons of chopped fresh Italian parsley
1. Place the clams in a large soup pot with the 2 cups of water. Cover and cook over medium heat until the clams open. Remove from the heat and allow to cool. Discard any that do not open.
2. Strain the broth into a colander lined with a paper towel into a bowl. Save the broth.
3. Cook the bacon for about 5 minutes in the soup pot over low heat until the bacon is wilted and slightly brown.
4. Add the butter and onions and cook for about 10 minutes . Add the flour and cook for another 5 minutes.
5. Add the reserved clam broth, potatoes, Old Bay seasoning, thyme and pepper. Simmer 15 minutes longer until the potatoes are cooked through, add the whole baby clams and simmer for another 5 minutes.
6. Add the milk and cream and stir over low heat until hot. Do not boil or the soup will curdle. Adjust the seasoning, stir in the parsley and serve immediately.
Serves 10-12 regular sized portions. Serves about 20 as a first course or appetizer in smaller bowls or cups.
Kitchen of Dazz 