New England Clam Chowder

 

New England Clam Chowder

Ingredients
  

Makes 8 Servings (plus 8 more for the freezer)

    This is about ½ of the recipe the Chef prepared in the video

      Steam the Clams:

      • 100 Very Small Little Neck Clams
      • 2 tablespoons Garlic Olive Oil or Extra Virgin Olive Oil
      • 2 Shallots minced
      • 6 to 9 cloves of Garlic NOT chopped
      • 3 to 4 sprigs Fresh Thyme
      • 2 to 3 cups Chardonnay

      Make the Chowder:

      • 1 tablespoon Extra Virgin Olive Oil
      • ½ pound Bacon diced
      • 1 large Onion diced
      • 1 ½ cups Celery small dice
      • 1 ½ cups Carrots small dice
      • 1 red Bell Pepper small dice
      • 1/4 teaspoon Dried Red Chili Flakes
      • 1 ½ to 2 cups Russet Potatoes cut into ¼ inches cubes
      • 6 Garlic Cloves minced
      • 1 cup Tomatoes chopped
      • 4 ounces Sweet Butter
      • ¾ cup Flour
      • cup Milk
      • 1 cup Heavy Cream
      • 3 cups Chicken or Vegetable Stock
      • 1 tablespoon Dill chopped
      • ¼ cup Harvey’s Bristol Cream
      • Salt and Pepper to taste

      Instructions
       

      Steam the Clams:

      • In a Dutch oven, add Olive oil, when hot add the shallots and cook for a couple minutes, add the garlic, thyme and Chardonnay.  When hot add the clams cover and cook COVERED until all they opened, strain through a fine sieve, cut into ¼ inches dice (or smaller) and save the juice.

      Make the Chowder:

      • In a large soup pot, heat the olive oil, when hot add the bacon and cook for a couple minutes until golden brown.  Remove the bacon with a slotted spoon and reserve.  Add onion, cook until translucent.  Add celery, carrots and let it cook slowly for 5/10 minutes. Add the garlic and cook until fragrant.  Add bell pepper, the potatoes and add tomatoes and the clam juice.  
      • In another pot, melt the butter and add the flour and make the roux. Add the milk and make sure to use a whisk and mix vigorously to avoid lumps.  Cook for a few minutes and add salt and pepper to taste.  Add the stock and cream and mix well.  
      • Back to the large soup pot, add the bacon back to the pot add the milk mixture above and reduce the heat to very low and cook it for about 45 minutes.
      • Add the dill, Harvey’s Bristol cream.
      • IF NEEDED IT!  Add a little corn starch diluted in water if the soup is too thin and adjust salt and pepper.

      Notes

      For the Garlic Olive Oil:  click here
      For the Piano Whisk:  click here
      For the Storage Containers:  click here