New England Clam Chowder
New England-style clam chowder, a delicious cream-based soup with onion and potatoes.
7 pounds whole clams
1/4 cup cornmeal
2 1/2 cups chopped onions
2 cups sliced celery
4 tablespoons chopped fresh flat-leaf parsley
2 bay leaves
1/4 teaspoon white pepper
4 cups water
2 tablespoons butter
2 cups chopped onions
3 tablespoons all-purpose flour
4 cups peeled and diced potatoes
1 teaspoon dried thyme
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup milk
1 1/2 cups heavy cream
- Place whole clams in a bowl; cover with cold water. Sprinkle with cornmeal and let stand for 30 minutes. Drain and rinse; set aside.
- Combine chopped onion, sliced celery, chopped parsley, bay leaves, and pepper. Add the clams and water. Bring to a boil. Cover, reduce heat to medium, and cook for 10 minutes, or until the shells open. Discard any unopened shells. Remove the clams from the shells and chop. Set aside.
- Strain the cooking liquid and reserve 4 cups. Discard the vegetables.
- Melt butter in a large kettle coated. Add chopped onions and sauté for 5 minutes. Add flour and stir well. Add the reserved broth, diced potatoes, thyme, salt, and pepper. Bring to a boil, cover, reduce heat, and simmer for 10 minutes, or until the potatoes are tender.
- Add the clams, milk and evaporated milk. Heat until just to boiling.
Makes 6 servings.