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New England Clam Chowder

Clam Chowder is one of the most famous and traditional American chowders, known for its rich, comforting flavor and chunky texture.

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Yield: 4-6 servings

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Active Time: 30 minutes
Start to Finish: 1 hour, 10 minutes

For this recipe you’ll need:

1/4 pound bacon, small dice

1 onion, medium dice

2 stalks celery, medium dice

2 cloves garlic, minced

1/2 cup dry sherry

1/4 cup all-purpose flour

2 medium russet potatoes, peeled and cut into medium dice

2 tablespoons sherry vinegar

1 cup water

2 1/2 to 3 cups bottled clam juice

1 pound small clams in their shells (see cleaning note, below)

1 cup whole milk

1 teaspoon fresh thyme, rough chopped or 1/2 teaspoon dried thyme (see note, below)

Salt and pepper to taste

1. 1. 1. Heat a heavy soup pot over medium heat. Add the diced bacon, and cook until almost crispy.
    2. Stir in the onions and celery, and gently sauté until softened, 4 to 5 minutes. Mix in the garlic and cook until aromatic, about 1 minute.
    3. Deglaze with the sherry and cook until evaporated.
    4. Sprinkle in the flour, stirring to coat the bacon and vegetables.
    5. Add the potatoes, sherry vinegar, water and clam juice. Bring to a boil, reduce to a simmer and cook, covered, until the potatoes are tender when a knife is inserted, about 20 minutes.
    6. Stir in the clams and simmer, covered, until their shells have opened, 6 to 8 minutes.
    7. Mix in the milk and thyme and heat through without boiling. Season with salt and pepper to taste, and ladle into bowls.
      Notes:
      
      Scrubbed with a brush to remove the sand and washed in several changes of water.
      
      If using dried thyme, add it to the soup in step #5.