Creamy Clam Chowder
YIELD Makes 6 servings
|2‑1/2||cups water, divided|
|20||fresh hard-shell clams,* scrubbed and soaked|
|2||strips thick-sliced bacon|
|1||medium onion, chopped|
|1||stalk celery, diced|
|4||tablespoons all-purpose flour|
|1||clove garlic, minced|
|3||medium red potatoes, peeled and diced|
|1/8||teaspoon black pepper|
|Oyster crackers and lemon slices for garnish|
- Place 1 cup water in large stockpot. Bring to a boil over high heat. Add clams. Cover stockpot; reduce heat to medium. Steam 5 to 7 minutes or until clams start to open. Remove clams from stockpot as they open. Discard any clams that remain unopened.
- Remove clams from shells. Chop clams; set aside. (For shucked clams, drain and chop clams; set aside.)
- Cook bacon in large saucepan over medium-high heat until crisp. Remove bacon to paper towels, leaving drippings in pan. Crumble bacon when cool enough to handle.
- Add onion, celery, flour and garlic to bacon drippings and cook over medium heat, stirring occasionally, about 2 minutes or until vegetables are crisp-tender. Remove from heat.
- Add potatoes to onion mixture. Stir in remaining 1-1/2 cups water, bay leaves, salt and pepper. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, until potatoes are tender, about 10 minutes.
- Stir in half-and-half, milk and chopped clams; heat through over medium heat, stirring occasionally. Discard bay leaves. Stir in bacon. Serve with oyster crackers, if desired.
This recipe appears in: Northeastern