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Gallery Clam Chowder Two Ways Credit: Con Poulos Recipe Summary prep: 20 mins total: 40 mins Servings: 4
Ingredients Ingredient Checklist 4 pounds top neck, cherrystone, or littleneck clams (about 3 dozen), cleaned (see cook’s note) 1 tablespoon unsalted butter 1 ounce pancetta, diced 1/2 onion, diced (1 cup) 1 teaspoon fresh thyme leaves 1 dried bay leaf 1/2 cup dry white wine, such as Sauvignon Blanc 2 tablespoons unbleached all-purpose flour (optional) 1 russet potato (about 10 ounces), peeled and cut into 1/2-inch cubes (2 cups) 3 tablespoons heavy cream Kosher salt and freshly ground pepper Oyster crackers
Variations Manhattan Clam Chowder: In step 1, reduce the water to 1 cup (this should yield about 2 cups broth). In step 2, add 1 chopped celery stalk with the onion, replace the thyme with oregano, eliminate the flour, and add a puréed 14-ounce can of whole peeled tomatoes in juice with the clam broth.
Gallery Clam Chowder Two Ways Credit: Con Poulos
Recipe Summary prep: 20 mins total: 40 mins Servings: 4
Gallery
Clam Chowder Two Ways Credit: Con Poulos
Clam Chowder Two Ways
Credit: Con Poulos
Clam Chowder Two Ways
Recipe Summary prep: 20 mins total: 40 mins Servings: 4
Recipe Summary
prep: 20 mins total: 40 mins
Servings: 4
prep: 20 mins
total: 40 mins
prep:
20 mins
total:
40 mins
Servings: 4
4
Ingredients
Ingredients
- 4 pounds top neck, cherrystone, or littleneck clams (about 3 dozen), cleaned (see cook’s note) 1 tablespoon unsalted butter 1 ounce pancetta, diced 1/2 onion, diced (1 cup) 1 teaspoon fresh thyme leaves 1 dried bay leaf 1/2 cup dry white wine, such as Sauvignon Blanc 2 tablespoons unbleached all-purpose flour (optional) 1 russet potato (about 10 ounces), peeled and cut into 1/2-inch cubes (2 cups) 3 tablespoons heavy cream Kosher salt and freshly ground pepper Oyster crackers
Directions
Working in batches if necessary, place clams in a medium saucepan with 1 3/4 cups water. Cover and bring to a boil. Uncover, stir, and continue to cook, removing clams as soon as they open (this way, none of them will overcook and turn too chewy).
Once they’ve all been removed, strain liquid through a sieve lined with a dampened cheesecloth to get rid of residual grit. You should have 3 cups broth; if you have less, add water or bottled clam broth. Gently separate clams from shells; discard shells and coarsely chop clams (halve if small).
Wash and dry saucepan; place over medium-high heat. Melt butter in pan, then add pancetta and cook, stirring, until browned on edges, about 2 minutes. Add onion, thyme, and bay leaf. Cook until onion is translucent, about 3 minutes. Add wine and simmer, stirring, until almost evaporated, about 3 minutes.
Sprinkle mixture with flour and keep stirring, 30 seconds. Add potato and broth. Bring to a boil, then reduce heat and simmer, partially covered, until potato is tender, about 10 minutes; stir in clams and cream. Gently heat through, about 30 seconds—but without boiling, which would cause the clams to become tough. Remove and discard bay leaf. Season with salt and pepper, and serve with crackers.
Variations Manhattan Clam Chowder: In step 1, reduce the water to 1 cup (this should yield about 2 cups broth). In step 2, add 1 chopped celery stalk with the onion, replace the thyme with oregano, eliminate the flour, and add a puréed 14-ounce can of whole peeled tomatoes in juice with the clam broth.
Variations
Manhattan Clam Chowder:
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All Reviews for Clam Chowder Two Ways
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All Reviews for Clam Chowder Two Ways
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
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Most Helpful Most Positive Least Positive Newest
