

New England Clam Chowder
BON APPÉTIT Noember 2000 Skipjack’s, Boston, MA
YIELD: Makes 8 (first-course) or 4 (main-course) servings
INGREDIENTS:
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3 8-ounce bottles clam juice
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1 pound russet potatoes, peeled, cut into 1/2-inch pieces
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2 tablespoons (1/4 stick) butter
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3 slices bacon, finely chopped
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2 cups chopped onions
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1 1/4 cups chopped celery with leaves (about 2 large stalks)
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2 garlic cloves, chopped
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1 bay leaf
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1/4 cup all purpose flour
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6 6 1/2-ounce cans chopped clams, drained, juices reserved
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1 1/4 cups half and half
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1 teaspoon hot pepper sauce
Instructions:
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Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat. Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes. Remove from heat.
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Melt butter in heavy large pot over medium heat. Add bacon and cook until bacon begins to brown, about 8 minutes. Add onions, celery, garlic and bay leaf and sauté until vegetables soften, about 6 minutes. Stir in flour and cook 2 minutes (do not allow flour to brown). Gradually whisk in reserved juices from clams. Add potato mixture, clams, half and half and hot pepper sauce. Simmer chowder 5 minutes to blend flavors, stirring frequently. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving.)