Recipe: Yummy New England Clam Chowder

New England Clam Chowder.

You can cook New England Clam Chowder using 15 ingredients and 11 steps. Here is how you cook it.

Ingredients of New England Clam Chowder

1. You need 8 lb of large cherry stone clams.
2. It's 1 cup of dry white wine.
3. It's 1 cup of water.
4. You need 6 slice of bacon (quartered).
5. You need 3 tbsp of unsalted butter.
6. Prepare 1 of leek.
7. Prepare 1 of small onion (finely chopped).
8. It's 1 cup of finely chopped celery.
9. It's 6 sprigs of fresh thyme.
10. You need 2 of bay leaves.
11. It's 3 clove of garlic (finely chopped).
12. You need 3 cup of cubed potatoes.
13. You need 2 cup of heavy cream.
14. You need 1 bunch of chopped parsley.
15. Prepare 1 of butter for garnish.

New England Clam Chowder instructions

1. Bring 1 cup of wine and 1 cup of water to a boil in a large pot. Add clams, cover, and cook for five minutes..
2. Lift lid and stir clams, making sure water is still boiling. Cover and cook 5 to 10 minutes longer..
3. Stain broth through cheesecloth in a metal sieve. Repeat until all sand is removed (I strained mine twice). Add water to broth so that there is 6 cups of liquid. Set aside for now..
4. Remove clams from broth and set aside. Discard any that did not open..
5. In large pot, cook bacon until crispy. Drain all but two tablespoons of grease..
6. Add butter, onions, leeks, and celery to pot. Cook until onions and celery are translucent, being careful not to brown..
7. Add garlic and potatoes and mix well with veggies. Add broth and bring to a boil..
8. Simmer contents until potatoes are tender, about 30 minutes. Mash some of the potatoes against the side of the pot for a thicker consistency of broth..
9. Add heavy cream and chopped clams to pot, mix well, cover and remove from heat..
10. Set aside for an hour or so, this will allow flavors to fuse. Add salt and pepper for more flavor, if necessary..
11. Serve with a pat of butter and chopped parsley. Enjoy!.