Friday, 04 March 2016 06:38

Stonington Chowder

Serves 6

5lbs littleneck clams (steamed, cleaned, and chopped...reserve the liquid)
1 cup water
1/4 cup dry white wine
2 bay leaves
2 Tbsp olive oil
2 cups fish or chicken stock
2 Tbsp butter
1 onion, small, diced
2 celery stalks, small, diced
3 carrots, small, diced
2-3 sprigs fresh thyme
2 fresh bay leaves
1 1/2 lbs fingerling potatoes, small, diced
1/2 cup heavy cream

In a large stock pot, steam the clams with the water, white wine and 2 bay leaves until they open. Discard any clams that have not opened. Do not consume. Remove the meat from the shell and strain the clam juice through a double layer of cheese cloth. Reserve the juice. Clean the clams and chop fine. Reserve the meat

In a 6 qt heavy bottom stock pot, heat oil and saute the onions, celery, and carrots until tender. Add the fresh thyme and bay leaves. Cook for 1 minute. Add the potatoes and cook until they just become tender. Add the reserved clam juice and clam meat. Bring to a simmer, cook until the potatoes are cooked through. Finish with the heavy cream.

Read 993 times Last modified on Friday, 04 March 2016 08:17