Image Used From The Culinary Institute of America, Under a Ceative Commons License

Clam Chowder Image Used Under Creative Commons License From The Culinary Institute of America

Citizens, New England Clam Chowder is a classic, but far too often it resembles a mucilage of flour and overcooked seafood.

My version honors the source with top-quality ingredients as well as fresh herbs – it was begrudgingly acknowledged by an 85-year old dyed-in-the-wool New Englander as the best she had ever tasted.

The fact that a New Yorker made it was a source of great consternation to her. She was however consoled knowing I went to college in Massachusetts. 😉

Battle on – The Generalissimo

The Hirshon New England Clam Chowder

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Recipes

Ingredients

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Steam 4-6+ pounds of manilla clams in large container until open, in a mix of 2/3 water, 1/3 Chardonnay (about 1-2 inches of liquid) with additional chopped parsley (2 tablespoons, chopped), celery leaves (2 tablespoons, chopped), a little fresh tarragon (about 1/2 teaspoon, chopped) and fresh thyme (1 tablespoon). SAVE clam broth!
Remove clams right after they open. Remove clams from shells.
Add bottled clam juice (I like Snow's of Maine), if needed, to clam broth to make one quart - if more than one quart of broth, boil it down to 1 quart. Boil 1 quart of diced potatoes in 1 quart clam broth until potatoes are nearly done.
Dice 3 slices of bacon (best if you can get slab bacon and dice into small cubes, eyeball it to about the equivalent of 3 slices). Fry until moderately crisp.
Cut 3 medium-sized onions into a small dice and fry in bacon fat until translucent.
Add entire contents of pan with bacon and onions to mixture of potatoes and clam juice. Add clams and cook until tender.
When ready, add 1 quart heavy cream, cook to boiling boil and add in 1 TBS. potato or corn starch (2 if you prefer a thicker chowder) mixed with an equal amount of melted butter and previously cooked over a high heat. Immediately remove broth from heat and stir thoroughly.
Ladle into bowls and add small pat of butter if you like to the top of each bowl. Add pepper to taste, plus add a touch of fresh chopped chervil and thyme to each bowl. Also great served with common or oyster crackeys crushed into the broth.
Serve right away or any time. Warmed up the next day, it tastes even better.

Instructions

https://www.thefooddictator.com/the-hirshon-new-england-clam-chowder/

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The Hirshon New England Clam Chowder

Ingredients

Instructions

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