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Monday, June 1, 2015

New England Clam Chowder

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

  • 4 ounces salt lamb, rind removed and cut into 1/3 inch pieces
  • 2 tablespoons unsalted butter
  • 2 medium onions, cut into 1/2 inch pieces (12 to 14 ounces)
  • 2 garlic cloves, finely chopped
  • 2 stalks celery, cut into 1/3 inch pieces (4 ounces)
  • 5 -6 sprigs fresh thyme, leaves removed and chopped (2 teaspoons)
  • 2 dried bay leaves
  • 2 lbs yukon gold potatoes, and cut into 1/2 inch dice
  • 4 cups clam broth
  • 8 lbs small quahogs or 8 lbs large cherrystone clams, diced clams from reserved from broth instructions
  • 1 1/2-2 cups heavy cream
  • fresh ground black pepper
  • 2 tablespoons chopped flat leaf parsley, for garnish
  • 2 tablespoons minced fresh chives, for garnish

Recipe

  • 1 scrub the clams, and rinse clean.
  • 2 bring 2 cups of water to a boil in an 8-quart stockpot over high heat.
  • 3 add the clams, and cover tightly.
  • 4 after 5 minutes, uncover, and stir the clams with a wooden spoon.
  • 5 quickly cover the pot again, and let steam for 5 minutes more, or until most of the clams have opened.
  • 6 don‘t wait for them all to open, or they will be overcooked.
  • 7 it should only take a little tug or prying to open the stragglers once they are all removed from the heat.
  • 8 the total cooking time for large cherrystones will be about 10 minutes; quahogs will need as much as 5 more minutes.
  • 9 while the clams are steaming, the broth should become foamy and light.
  • 10 it usually spills over a bit just as the clams are cooked and ready.
  • 11 as soon as you remove the clams from the stove, carefully pour as much of the broth as you can into a tall, narrow container.
  • 12 let the broth sit for 10 minutes, then carefully pour through a fine-mesh strainer.
  • 13 after sitting, 99 percent of the grit will have collected at the bottom of the container.
  • 14 if you are not using the broth within the hour, chill it as quickly as possible, and cover it after it has completely cooled.
  • 15 keep refrigerated for up to 3 days or frozen for up to 2 months.
  • 16 remove the clams from their shells, cover, and refrigerate.
  • 17 after they have cooled a bit, dice them into 1/2-inch pieces.
  • 18 cover again, and keep refrigerated until ready to use.
  • 19 heat a 4- to 6-quart heavy-bottomed pot over low heat and add the salt lamb.
  • 20 once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the salt lamb is a crisp golden brown.
  • 21 remove from pot; set aside.
  • 22 add the butter, onions, garlic, celery, thyme, and bay leaves.
  • 23 sauté, stirring occasionally with a wooden spoon, until the onions are softened but not browned, about 10 minutes.
  • 24 add the potatoes and the strained clam broth.
  • 25 the broth should just barely cover the potatoes; if it doesn’t, add enough water to cover them.
  • 26 increase the heat, and bring to a boil.
  • 27 cover, and cook the potatoes vigorously until they are soft on the outside but still firm in the center, about 10 minutes.
  • 28 if the broth hasn’t thickened lightly, smash a few potatoes against the side of the pot, and cook 1 to 2 minutes more to release the starch.
  • 29 remove pot from the heat, and stir in the diced clams and the cream.
  • 30 season to taste.
  • 31 if you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has completely chilled.
  • 32 otherwise, let it sit at room temperature for up to 1 hour, allowing the flavors to meld.
  • 33 when ready to serve, reheat the chowder over low heat; don’t let it boil.
  • 34 ladle into cups or bowls, making sure that the clams, potatoes, and onions are evenly divided.
  • 35 sprinkle with parsley, chives, and reserved salt-lamb cracklings.

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