Quote:
Originally posted by diamondsgirl
Max asked me for my New England Clam Chowda recipe, so I figured I'd post it here in case anyone else might like it. :)
3 cups water
1 cup white wine
8 pounds of clams
1/4 pound sliced bacon
3 medium onions, chopped
2 pounds of potatoes (or about 3-4 medium sized), peeled and diced
2 cups of heavy cream
thyme
bayleaf
parsley
In a large pot, bring water and wine to a simmer. Add the clams, cover, and cook until the clams have opened (10-15 min) Remove the clams from the pot, remove the clams from the shells and set aside. Strain the liquid and set aside.
In the large pot, cook the bacon until crispy, remove bacon from pot, cut into peices, and set aside. Add the chopped onion to the bacon fat over low heat, and cook the onions until they are soft. (appx. 15-20 min). Pour in the clam cooking liquid, add the potatoes, thyme, bayleaf and parsley, and simmer gently until the potatoes are cooked (appx. 20 min.)
Add the clams, bacon and cream to the soup. Simmer for at least 5 min. Longer is OK. Season with ground pepper before serving.
I have to try that!