West Coast Clam Chowder

A refined, as opposed to a robust chowder

Yield:
8 2 cup servings
Category:
Soup
Cuisine:
American

INGREDIENTS:

  • 4 slices Hertel or Harvest bacon,
  • 3 thinnish leeks, sliced very finely (rough tops removed)
  • or 4 spring onions, sliced very finely
  • 1 cup chopped yellow onions
  • 3 small thin carrots, peeled and sliced into thin coins
  • Salt (remember that the bacon and clams already have salt)
  • Freshly ground black pepper
  • 3 bay leaves
  • 1 tablespoon fresh thyme leaves, stripped from stems
  • 1/4 cup flour
  • 10 fingerling potatoes, peeled and sliced into thin coins
  • 1 14 ounce can clam juice
  • 4 cups chicken stock
  • 2 cups 18% or heavy cream
  • 1 can clams, or equivalent fresh littleneck clams
  • 2 tablespoons finely chopped parsley

DIRECTIONS:

  1. In a heavy stock pot or large saute pan, over medium-high heat, render the bacon until crispy, about 8 minutes. Remove and cut into small dice and then return to the pan.
  2. Stir in the leeks, onions, celery, and carrots. Saute for about 2 minutes or until the vegetables start to wilt. Season the vegetables with salt and pepper. Add the bay leaves and thyme. Stir in the flour and cook for 2 minutes. Add the potatoes. Stir in the clam juice. Bring the liquid up to a boil and reduce to a simmer. Simmer the mixture until the potatoes are fork tender, about 12 minutes. Add the cream and bring up to simmer. Add the clams and simmer for 2 minutes. Stir in the parsley.
  3. Season with salt and pepper if needed. Ladle into serving bowls and serve.

Print