New England clam chowder

Fridays:

I read somewhere that the tradition of eating clam chowder on Fridays comes from the days when Catholics were not allowed to eat meat on Fridays. Although the rule was changed by the Vatican, the tradition remains.

New England:

About 10 years ago, my wife and I took the family on vacation to New England, making our way from Connecticut to Maine. I must admit, I tried clam chowder every chance I got, because it is one of my favorite dishes. When I returned home, I attempted to create my own recipe from a mixture of all my favorite types (believe me there are many varieties). If you want to impress your family or friends (and have some spare change lying around), invite them over for Christmas dinner and serve the clam chowder as a first followed with fresh Maine lobster (many grocery stores now carry live Maine lobster). I let the lobster go free in our kitchen while everyone chose the one they wanted. My family still talks about that wonderful Christmas. By the way, check out my Manhattan clam chowder which is a tomato-based chowder. One last thing; I use medium whipping cream to cut down on calories. If you like your chowder wickedly rich and you don’t worry about calories, try heavy whipping cream.

Ingredients (6 servings):

• 3 8-ounce bottles – clam juice
• 2 large – baking potatoes scrubbed with skin left on (see photo) – total of both should be about 2.5 pounds – cut into about ½ cubic inch pieces
• 1 cup – dark beer
• 2 tablespoons butter
• ½ pound bacon, chopped
• 2 large – celery stalks (with leaves), chopped
• 1 large – onion (see photo), diced
• 2 cloves, garlic, diced
• 1 – bay leaf
• ¼ cup – all purpose flour
• 6 6½-ounce cans – chopped clams (drain but reserve juices from the can) – I try to use fresh littleneck clams when I can get them – 4 ½ pounds – see discussion below.
• 1 ½ cups – medium whipping cream
• 1 teaspoon – Tabasco sauce (or other hot pepper sauce)

Baking potato with skin

Large onion (beer cap for scale)

Preparation:

I highly recommend that you use fresh littleneck clams (our grocery stores carry them here). If you have access to them, buy 4 ½ pounds littleneck clams and scrub with brush. I should mention that some aficionados suggest soaking the clams in a brine prior to scrubbing to help the clams remove grit and sand. However, in my humble opinion, clam chowder without a bit of sand in it is not worth eating. But if you are so inclined, you can soak the clams in a gallon of cold water with ½ cup dissolved salt for 15 minutes. Add the clams to another gallon of cold water with ½ cup dissolved salt and soak for another 15 minutes. Once the clams have been scrubbed, place them in a Dutch oven (large heavy pot) over a medium-high flame. Cover and cook about 8 minutes (until clams open). Make sure you throw away any clams that do not open. Save any juices from the pot and any juices that come out of the clam shells. Remove the clams from their shells (discard shells). Chop the clams and strain and reserve the juices from the pot and clam shells.

Pour the bottled clam juice into another large Dutch oven along with the potatoes and beer and boil over high heat. Cover and simmer on medium-low heat for about 10 minutes and then remove from the heat. Meanwhile, add the bacon and butter to a large frying pan and cook over medium-high heat about 10 miunutes. Add the celery, onions, garlic and one bay leaf and cook until the onions are translucent and soft (5 to 10 minutes).

Butter, bacon, celery, onions and bay leaf.

Add the flour and cook for 2 minutes (do not allow the flour to brown). Immediately add the reserved juices from the clams and mix gradually stirring until mixed well. Pour the vegetables into the Dutch oven with the potatoes and add the cream, clams, and Tabasco sauce. Add salt and pepper to taste (I recommend a fair amount of both). Cook for an additional 15 minutes on medium heat (until the chowder is hot). Enjoy.

New England clam chowder

J. Botticelli