New England Clam Chowder

Method

1. 01

   Steam the clams open

   Put the clams and 240 ml water in a covered pot over high heat. Steam for 5–8 minutes, removing clams as they open and discarding any that remain shut.

   

2. 02

   Strain the liquor and shell the clams

   Strain the clam liquor through a fine sieve, reserving it. Remove the clam meat from the shells, chop large pieces once or twice and keep chilled.

   

3. 03

   Render the bacon

   Cook the diced bacon in a heavy pot over medium heat for 6–8 minutes until browned and crisp. Transfer the bacon to a plate, leaving the fat in the pot.

   

4. 04

   Sweat the vegetables

   Add onion and celery to the bacon fat and cook over medium-low heat for 6–8 minutes until translucent but not browned.

   

5. 05

   Coat with flour

   Sprinkle in the flour and stir for 2 minutes so it coats the vegetables and loses its raw aroma.

   

6. 06

   Simmer potatoes in clam liquor

   Slowly stir in the reserved clam liquor, then add the potatoes and bay leaf. Simmer gently for 12–15 minutes until the potatoes are just tender.

   

7. 07

   Add milk and cream gently

   Stir in the milk and cream and heat for 5 minutes at a bare simmer; do not let the chowder boil hard.

   

8. 08

   Return clams and bacon

   Fold in the clam meat and most of the crisp bacon. Warm for 2 minutes, just until the clams are hot, then remove the bay leaf.

   

9. 09

   Season and serve

   Season with black pepper and salt only if needed. Ladle into bowls and finish with parsley and the reserved bacon.