The Best New England Clam Chowder
SERVES:10 entree portions
Calling this Clam Chowder “the best” is might big words, but hey, it’s true! This is old school goodness that will make you every New Englanders favorite cook! There are even a few tricks to making the chowder velvety smooth and stick-to-your-ribs-thick.
- In a large soup pot saute bacon in a dry pan over medium heat, until most of the fat is rendered, then add in the celery and onion–saute until soft.
- Sprinkle in flour and stir to cook for a minute or two then deglaze with wine (scrapping up the bits stuck to the bottom of the pot).
- Add in fish stock, celery soup, 1 can water and fish or clam bouillon. Scrape the bottom of the pot again. Cover and bring to just a simmer. Add in the clams, potatoes, thyme and black pepper. Bring back to a simmer and summer gently for 15 minutes. Taste and adjust seasoning.
- When ready to serve, pour in milk and add parsley, stir and cook until hot, but not simmering (definitely not boiling–which will break the milk).
- Scoop bread out of bread bowls and ladle in.