New-England Clam Chowder
• 2 lbs fresh clams (about 50 small clams)
• 1 cup (250ml) fish stock
• 3.5 ounces (100g) bacon, cut in small cubes
• 1 onion, peeled and minced
• 1 garlic clove, peeled and minced
• 2.5 ounces (75g) celery stalk, cut in small cubes
• 1 large carrot, peeled and cut in small cubes
• 2 tbsp (15g) all-purpose flour
• 1 ½ cup (350ml) whole milk
• 1/3 lbs (150g) potatoes, peeled and cut in large cubes
• 1 bay leaf
• 2 thyme sprigs
• ¼ tsp freshly ground black pepper
• 1/8 tsp freshly grated nutmeg
• ¼ cup (55cl) heavy cream
• Celery leaves, chopped, for garnish
Let the clams soak in water for at least 1 hour, before rinsing them well under cold water.
Place the clams in a large pot over medium-high heat. Add the fish stock, bring to a near boil, cover with a lid and steam clams for 5 minutes or until the shells are all open.
Strain and reserve the stock. Remove clams from their shells (keep a few intact for garnishing soup bowls for serving) and chop them roughly.
In a large pot, cook the bacon cubes for about 5 minutes over medium heat until crisp. Reserve onto a plate and keep the fat drippings in the pot.
Add the onion, garlic, celery and carrot, and sauté for 10 minutes.
Sprinkle in the flour and stir to coat the vegetables. Cook for 1 minute and add the fish stock, milk, potatoes, bay leaf, black pepper and nutmeg.
Cover, bring to a slow boil and let simmer for 10 minutes, stirring occasionally. Add the heavy cream, the bacon, and the clams.
Cover and let infuse for 5 minutes on low heat.
To serve, discard the bay leaf and thyme and ladle chowder into individual bowls.
Garnish with reserved whole clams and chopped celery leaves.
Table accessories made from 100% recycled sail
