New England clam chowder
Brian Lagerstrom · ♥ 6.7K likes · 208.5K views · 11 min video
Read about clams in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 250 g white onion
- 200 g celery
- 200 g fennel
- 5–6 cloves garlic
- 1200 g potatoes
- 150 g bacon
Small dice the onion, celery and fennel, smash the garlic, peel and medium dice the potatoes, and cut the bacon into a very small dice.
- 4 can canned clams
- 500 g clam juice
Drain the canned clams, reserving the meat and the juice, and add the two bottles of clam juice.
- olive oil
Heat a large heavy bottom pot over medium low with a squiggle of olive oil, add the bacon and render five to six minutes with no browning or crisping.
- 50 g butter
- salt
Add the butter, all the aromatics and a strong pinch of salt, and sweat over medium heat about 10 minutes, stirring often, with no caramelization.
- 100 g dry white wine
Add the white wine and cook until evaporated, scraping up anything glazing the bottom of the pot.
- 700 g milk
- 2–3 whole bay leaves
Add the clam juice, the milk, the bay leaves and a strong pinch of salt.
- 15 g cornstarch
Stir in the cornstarch slurry before the milk reaches boiling point, to keep the milk from breaking.
Add the diced potatoes, drop the heat to medium low and cook at or just below the boiling point of water.
Cover and simmer about 10 minutes, until the potatoes are tender with a little bite and not smashable against the side of the pot.
Ladle about a quart of the soup into a blender and spin about a minute and a half, then pour the puree back into the pot and stir.