Clam chowder

September 23, 2009

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Serves 8

Roseway schooner chef Jessica Reale can’t always get fresh clams, so she uses Snow’s chopped clams in clam juice.

5 slices bacon, diced
1 large onion, coarsely chopped
2 celery stalks, coarsely chopped
4 large potatoes, cut into 1/2-inch dice
1/4 cup flour
4 cans (6.5 ounces each) chopped clams with the juice (2 cups chopped clams and 1 cup juice)
8 cups half-and-half
1. In a soup pot, render the bacon over medium heat, stirring often, until it is crisp. With a slotted spoon, transfer the bacon to paper towels to drain.

2. Add the onion and celery to the pot. Cook, stirring, for 10 minutes until they are soft but not browned.

3. In a large saucepan combine the potatoes with enough water to cover them by 2 inches. Bring to a boil, lower the heat, and simmer the potatoes for 10 minutes or until cooked through. Drain into a colander.

4. Meanwhile, stir the flour into the onion mixture and cook over medium heat, stirring constantly, for 3 minutes. Stir in the clam juice and cook, stirring constantly, for 2 minutes more.

5. Stir in the half-and-half and cook, stirring, until the mixture comes to a boil.

6. Add the potatoes and cook, stirring occasionally, for 5 minutes. With a slotted spoon remove about 1/2 cup of the potatoes and transfer to a deep plate. With a fork, mash the potatoes. Stir them back into the soup. Return bacon to the pot.

7. Add the clams and heat for 3 minutes. The soup should not boil. Ladle into bowls. Adapted from Jessica Reale

For a chowder made with fresh quahogs, see Page 13.