Patriot's Clam Chowder
Bob Lively tells us:
As many get ready to watch this Sunday's Super Bowl, either for the contest, good looking men in tight pants, or for the commercials, I contribute two items. First, a link for many of the ads ( I think VW will win the competition for this year's best ad), and below is a recipe I pefected a few years ago for what I believe is the best ever New England Clam Chowder when the New England Patriots were in the Super Bowl and I hosted a party which included loyal fans from Boston:
(Serves 12 - 16)
- ½ lb bacon medium diced
- 2 cups chopped leeks
- 1 cup chopped celery
- 2 cups chopped yellow onion
- 3 bay leaves
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh tarragon
- 1 tablespoon sea salt
- 1 teaspoon white pepper
- ½ cup flour
- 2½ pounds red potatoes diced
- 8 cups clam juice (see below*)
- 4 cups heavy cream
- 1 (51 oz) can Snow's chopped clams (*This will yield 18 oz clams and 4 of the needed 8 cups clam juice)
- 4 tablespoons broadleaf parsley chopped
- Optional: dash of white sherry for each bowl of soup
(Preparation: 20 Minutes. Cooking: 40 minutes)
- In a heavy stockpot, over medium-high heat, render the bacon, until crispy, about 8 minutes. Set aside, reserving drippings.
- Saute onions, leeks, onions and celery in bacon drippings until just beginning to wilt. Season with sea salt and pepper.
- Add the bay leaves, thyme and tarragon and sautÈ till they release their odor.
- Stir in the flour and cook 2-3 minutes until completely absorbed and distributed but not browned.
- Add the potatoes, clam juice and 1/3 of the bacon. Bring to boil and reduce to simmer until the potatoes are fork tender, about 12 minutes.
- Add the cream and bring back to simmer. Add the clams and simmer for just 2 minutes.
- Stir in the parsley.
- Season to taste with salt and pepper if needed. Ladle into bowls and serve with crumbled bacon on top (and an optional 1 tsp of white sherry if you like)
Now sit back and enjoy the game!
Contributed by Bob Lively