New England Clam Chowder

Ingredients for New England Clam Chowder

• 3.6kg cherrystone clams, scrubbed

• 1 cucchiaio di burro non salato

• 230g bacon, cut into 1/2" pieces

• 2 celery stalks, minced

• 1 cipolla grande, tritata

• 1 spicchio d'aglio, tritato

• 1.1kg Yukon Gold potatoes, peeled, cut into 1/2" pieces

• 1 cucchiaio di timo fresco tritato

• 1 foglia di alloro

• 2 cucchiai di amido di mais

• 475ml di panna doppia

• Sale kosher, pepe macinato fresco

• 1 pepe macinato fresco

• Erba cipollina fresca tritata

• Oyster crackers or Vermont Common Crackers

Bring clams and 950ml water to a boil in a large pot over high heat. Cook until clams just open, 8-10 minutes (discard any that do not open). Using a large slotted spoon, transfer clams to a large rimmed baking sheet; set broth aside. Let clams cool slightly, then pull meat from shells; discard shells.

Chop clams into bite-size pieces. Strain broth through a fine-mesh sieve set over a large bowl. Add water if needed to measure 1450ml . DO AHEAD: Clams and broth can be made 1 day ahead. Cover separately and chill.

Melt butter in a large heavy pot over medium heat. Add bacon and cook, stirring occasionally, until fat is rendered and bacon begins to brown, about 8 minutes. Add celery, onion, and garlic and cook, stirring often, until onion is translucent, about 10 minutes. Add reserved broth (or 1450ml bottled clam juice), potatoes, thyme, and bay leaf. Bring chowder base to a simmer; cook until potatoes are tender, 20-25 minutes. Stir cornflour and 2 tablespoons water in a small bowl to form a slurry. Stir slurry into chowder base; return to a boil to thicken. DO AHEAD: Base can be made 1 day ahead. Let cool; cover and chill. Keep clams chilled. Bring base to a simmer before continuing.

Remove base from heat. Discard bay leaf. Stir in reserved clams (or two 275g cans baby clams) and cream. Season with salt, if needed (clams' brininess varies), and pepper.

Divide chowder among bowls. Garnish with chives and oyster crackers.

Avvertenza

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