OK, now that some of the presidential election insanity has blown over let’s move on to other divisive issues like: Manhattan versus New England clam chowder.
Given my love of dairy and my somewhat complicated relationship with tomatoes, my choice is clear: New England in a landslide.
Last weekend, I defied mother nature and her unreasonable, unseasonable heat, and I made a pot of creamy New England clam chowder while watching football. I’ve tried countless recipes over the years and so far this is my favorite.
The recipe is below.
New England Clam Chowder
Adapted from Bon Appetit
3 8-ounce bottles clam juice
1 pound potatoes, peeled, cut into 1/2-inch pieces
2 T unsalted butter
3 slices bacon, finely chopped
2 C chopped onions
1 1/4 C chopped celery
2 garlic cloves, minced
1 bay leaf
1/4 C all purpose flour
6 6 1/2-ounce cans chopped clams, drained, juices reserved
3/4 C half and half
1/2 C whipping cream
1 tsp hot pepper sauce
Bring the bottled clam juice and potatoes to boil over high heat. Reduce the heat to medium-low. Cover and simmer until the potatoes are slightly tender, about 7 minutes, before removing the pot from the heat.
Melt the butter in a large pot over medium heat. Add bacon and cook until the bacon begins to brown, about 8 minutes. Add onions, celery, garlic, and bay leaf, sautéing until the vegetables soften, about 6 minutes. Stir in flour and cook 2 minutes, stirring constantly. (Do not allow the flour to burn.)
Gradually whisk in the reserved juices from the canned clams. Add the potato and clam juice mixture, clams, whipping cream, half and half, and hot pepper sauce. Simmer for about 5 minutes to blend flavors, stirring frequently.
Season the chowder to taste with salt and pepper. This chowder can be made one day ahead and also freezes well. If you like your chowder to be thicker, try substituting heavy cream for the half and half or the whipping cream.