Today is the Day. Super Bowl tradition~ to make my New England Clam Chowder. This one is for “the Goat”. Let’s go New England! Let it be a Wicked 6!
New England Clam Chowder
- 1 Tbls Butter or oil
- 1 Tablespoon Flour
- 5 pieces Bacon chopped into small strips
- 5-6 stalks Celery sliced. 1/4"
- 1 large Shallot chopped fine
- 1/2 cup White wine
- 3 Tablespoons Dry Vermouth (optional, but worth it)
- salt and pepper
- 5-6 sprigs Fresh Thyme or 1 Tablespoon dried
- 5-6 smalll-medium Russet or Yukon Gold Potatoes peeled, and cut in 3/4 inch cubes (approximately)
- salt and pepper
- 1- 50 ounce can Chopped Sea Clams in juice, drained~RESERVE THE CLAM JUICE!!!
- 1 1/2 cup Water
- 2 Cups Whole milk
- 2 Cups Cream
Heat a large Soup Pot on medium high heat. Add the butter and flour. Mix the two together (called a roux) with a wooden spoon. Cook the "roux" together for a minute or two. This will help thicken the soup later.
Add your chopped bacon and cook the bacon until the fat has rendered and the edges start to crisp. Remove the bacon with a slotted spoon and set aside.
Add the Shallot to the bacon fat. Fry the shallots until translucent and tender.
Add the celery, thyme sprigs (or dried), and salt and pepper. Cook for a few more minutes, stirring the vegetables and seasoning. Add the bacon back to the pan.
Add the wine and vermouth. It will sizzle. "Deglaze" the pan, scraping all the brown bits at the bottom of the pan. All the good flavors are stuck there!
Add the drained/ reserved clam juice, and stir.
Add the potatoes and water and salt and pepper again.
Simmer for 20 minutes until the potatoes are tender and still somewhat firm. You don't want them falling apart. Its a good idea to keep an eye on them so you won't cook them too much.
Remove the Thyme sprig stems.
This is the interesting part. Remove from heat and allow the soup to cool slightly. Add the chopped clams. I do this because I don't like to boil the clams (they are already cooked). If you boil them they tend to get chewy.
Stir in the cream and milk. Taste and adjust seasoning (salt and pepper).
Warm the chowdah up slowly on low until hot.
Serve warm with oyster crackers, and garnish with fresh parsley if you have it. GO PATS!