Clam Chowder (The Best)
Clam Chowder (The Best)
Ingredients
- 1 onion, finely chopped
- 1 small leek, white part only, chopped
- 3 tbsp butter
- 3 tbsp unbleached all-purpose flour
- 2 bottles (236 ml each) clam juice
- 3 cups (750 ml) milk
- 2 cups (320 g) potatoes, peeled and diced
- 3 bay leaves
- 1 pinch ground nutmeg
- 1 ½ cups (225 g) corn kernels, blanched (from 2 ears corn)
- 2 cans (142 g each) small whole clams, drained (discard the juice)
- 5 oz (140 g) bacon, chopped
- 20 small fresh clams, cleaned
- ¼ cup (60 ml) water
- 2 tbsp chives, finely chopped
Instructions
- In a large pot over medium heat, soften the onion and leek in the butter until translucent, about 10 minutes. Add the flour and cook for 1 minute while stirring. Add the clam juice. Bring to a boil, stirring constantly.
- Add the milk, potatoes, bay leaves and nutmeg. Bring to a boil, stirring constantly. Simmer over medium heat for 20 minutes or until the potatoes are tender. Add the corn and cook 2 minutes longer. Remove from the heat. Add the canned clams. Season with salt and pepper. Let sit at least 15 minutes before serving. Remove the bay leaves.
- Meanwhile, in a skillet over medium heat, cook the bacon until golden but still tender. Drain the bacon on paper towel. Keep 1 tbsp (15 ml) of the bacon fat in the skillet. Add ¾ of the bacon to the soup.
- In the same skillet, toss the fresh clams with the hot bacon fat. Add the water. Cover and bring to a boil. Cook for 3 to 5 minutes or until the clams have opened. Remove the clams from the liquid (discard any clams that have not opened).
- Divide the soup among four bowls. Garnish with the fresh clams and remaining bacon. Sprinkle with the chives. Delicious served with crackers.
Clam Chowder (The Best)