JASPER'S NEW ENGLAND CLAM CHOWDER
This chowder comes from Jasper White, chef and proprietor of numerous restaurants, including Summer Shack in Cambridge, Massachusetts. Use the freshest clams possible, and if you need to supplement the chowder with commercially prepared broth, make sure that it is made with juice from fresh clams.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 10 cups
Number Of Ingredients 14
Steps:
- Heat a 4- to 6-quart heavy-bottomed pot over low heat, and add salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until salt pork is a crisp golden brown. Remove from pot; set aside.
- Add butter, onions, garlic, celery, thyme, and bay leaves. Saute, stirring occasionally with a wooden spoon, until onions are softened but not browned, about 10 minutes.
- Add potatoes and strained clam broth. The broth should just barely cover the potatoes; if it doesn't, add enough water to cover them. Increase the heat, and bring to a boil. Cover, and cook potatoes vigorously until they are soft on the outside but still firm in the center, about 10 minutes. If the broth hasn't thickened lightly, smash a few potatoes against the side of the pot, and cook 1 to 2 minutes more to release the starch.
- Remove pot from the heat, and stir in diced clams and cream. Season to taste. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover after it has completely chilled. Otherwise, let it sit at room temperature for up to 1 hour, allowing the flavors to meld.
- When ready to serve, reheat the chowder over low heat; don't let it boil. Ladle into cups or bowls, making sure that clams, potatoes, and onions are evenly divided. Sprinkle with parsley, chives, and reserved salt-pork cracklings.
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Aja Garcia
[email protected]This recipe is not worth trying. There are much better clam chowder recipes out there.
Kazibwe Rogers
[email protected]I don't recommend this recipe. It was a waste of time and money.
santha wijerathne
[email protected]This is the worst clam chowder I've ever had. It was watery and tasteless.
Mobile Puge
[email protected]I found this recipe to be too complicated. I prefer a simpler clam chowder recipe.
Jerry Moses
[email protected]This recipe was a disaster! The chowder was too thin and didn't have much flavor.
Pedro Rosa
[email protected]I followed the recipe exactly and the chowder turned out lumpy. Not sure what I did wrong.
MD Mafizur Rahaman
[email protected]This recipe was a bit too bland for my taste. I added some extra salt and pepper and it was much better.
Oz
[email protected]I didn't have any fresh clams so I used canned clams instead. It still turned out really good.
Aael
[email protected]This recipe is spot on! The chowder was creamy and flavorful, just like I remember it from my childhood.
Zahara Archer
[email protected]I added some chopped celery to the soup and it turned out great! Will definitely be making this again.
James wonder Kainessie
[email protected]I've made this chowder twice now and it's always a hit! My family loves it and it's perfect for a cold winter day.
Tatict
[email protected]Five stars for this recipe! It was easy to follow and the chowder was absolutely delicious.
Xavi Sanchez
[email protected]Clam chowder is one of my favorite soups and this recipe did not disappoint! It was creamy, flavorful, and packed with clams.
Paul Wanjiku
[email protected]This was my first time making clam chowder and it turned out amazing! I used fresh clams and it made a huge difference.
Anyone Tips786
[email protected]This New England clam chowder was outstanding! Best I've ever had.