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Best Ever New England Clam Chowder

Shanna
Best Ever New England Clam Chowder Really no more words. This is the best ever
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 -10

Ingredients
  

  • 4 slices thick bacon diced
  • 1 tablespoon butter
  • 2 medium-large leeks white and light green part only, sliced in half lengthwise, rinsed and then diced (3 cups)
  • 1 medium shallot peeled and minced (4 Tbsp.)
  • 1 cup sweet onion diced
  • 2-4 medium carrots peeled and diced (½-1 cup)
  • 4 stalks celery diced (1 cup)
  • 4 large cloves garlic peeled minced
  • ⅔ C dry white wine
  • 1 and ¼ Cups low fat milk I use Straus Organic
  • 3 large bay leaves
  • 5-6 fresh Thyme sprigs
  • 2 ½ lbs red skinned potatoes chopped into 1” pieces
  • 6 Cups clam juice reserved liquid from the canned clams plus 2-3 8oz bottles of clam juice to equal 6 cups total
  • 1 cup half and half I use Straus Organic
  • 4 lbs chopped canned clams (I used one 3.3 lbs can Sea Watch Chopped Sea Clams
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
  • Garnish:
  • 4 Tbsp. Flat leaf Italian parsley chopped
  • Reserved bacon pieces
  • Steamed manila clams*

Instructions
 

  • If using canned clams, drain the clams with a strainer over a bowl. Measure the liquid and add bottled clam juice to reach cups.
  • In a large stock pot or Dutch oven, sauté the bacon until crispy and the fat is rendered out. Remove the bacon to drain on paper towels and strain the bacon fat into a measuring cup. Return the pot to the heat and add back in 2 tablespoons of the bacon fat and the tablespoon of butter.
  • Add in the leeks, shallot, onion, carrots and celery. Saute until the leeks start to caramelize, stirring frequently, about 7 minutes. Add in the garlic and stir another minute. Add in the white wine and stir until its absorbed. Add in the milk and potatoes and stir. Add in the bay leaves, fresh thyme and clam juice. Bring to a boil, cover the pot, lower heat and simmer for 30 minutes.
  • Remove the thyme sprigs and bay leaves. Transfer 2-3 cups of the chowder to a blender, making sure there are plenty of potatoes in the mixture, and blend until smooth and thick. Transfer back to the pot and stir well. Add in the chopped clams and the half and half. Cover and keep on low for another 30 minutes. Taste the chowder and season with sea salt and pepper. Ladle into bowls and garnish with bacon, parsley and steamed clams if desired. Serve hot with crusty bread, wine and hot sauce.

Notes

If you make steamed clams for garnish - soak one pound of manilla clams in salt water ( 1 tablespoon salt per quart of cold water) and soak through 2-3 changes of salt water to rinse out as much grit and sand as you can. Set a pan of water over medium heat and set a steamer basket over the water. Place the clams in the basket and bring the water to a boil and cover with a lid. Steam for 5-8 minutes. Throw away any clams that didn't open and keep the clams warm until ready to serve.
** some reviewers are saying its too many carrots. I like the carrots, but if you want, leave them out. The trick to get the soup thick is to puree some with the potatoes so don't skip this part or you will have thin soup.