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New England Clam Chowder is today's recipe from NYC Chef Dr. Delicious.
Chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Meats, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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1 pint shucked clams or two 6 1/2 ounce cans minced clams
2 slices bacon, halved
2 1/2 cups finely chopped, peeled potatoes
1 cup chopped onion
1 teaspoon instant chicken bouillon granules
1 teaspoon Worcestershire sauce
1/4 teaspoon dried thyme, crushed
2 cups milk
1 cup half and half
2 tablespoons all purpose flour
Chop shucked clams, reserving juice; set clams aside. Strain clam juice to remove bits of shell. (Or drain canned clams, reserving juice.) If necessary add water to clam juice to equal 1 cup. Set aside. In a saucepan cook bacon until crisp. Remove bacon, reserving 1 tablespoon drippings. Drain bacon on paper towels, crumble. Set aside. In the same saucepan combine reserved bacon drippings, reserved clam juice, potatoes, onion, bouillon granules, Worcestershire sauce, thyme, and 1/8 teaspoon pepper. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or until potatoes are tender. With the back of a fork, mash potatoes slightly against the side of the pan. Combine milk, half and half, and flour until smooth. Add to potatoes mixture. Cook and stir until bubbly. Stir in clams. Return to boiling; reduce heat. Cook 1 to 2 minutes more. Sprinkle on bacon.
Serves 4.
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