Last week I had a crazy craving for creamy clam chowder. So mid-snow storm (since I had no food in the apartment) I went out to get the materials. I wanted it to be creamy, but brothy, not glutinous and it turned out pretty much perfect! My tummy was so happy.
Ingredients:
10 large clams, scrubbed
1 Tbsp butter
1 Tbsp olive oil
1 yellow onion, chopped
4 carrots, diced
4 celery stalks, diced
4 slices bacon, sliced crosswise in 1/2 inch strips
1 bunch fresh thyme
2 bay leaves
1 cup dry white wine (I used a chardonnay recommended by the ever-helpful Whole Foods "sommeliers")
2 cups heavy cream
3 yellow potatoes, peeled and cut into large cubes
salt and pepper
Directions:
Bring two cups of water to a boil in a large pot. Add the clams and and steam, covered, for 10 minutes. When all or most of the clams have opened turn off the heat and let cool. Remove the clams from their shells and chop them. Strain the resulting clam juice, reserving 4 cups (or add water until you get 4 cups).
Meanwhile, fry the bacon until brown and crispy. Discard the fat and drain on a paper towel.
In a large pot, melt the butter and olive oil. Add the onion, carrots, and celery and saute over medium high heat until onion is translucent. Add the thyme and bay leaves and the wine. Simmer until wine is reduced by half. Add the 4 cups of reserved clam broth, heavy cream, potatoes, reserved bacon, and clams. Season with pepper and salt, if necessary.
Simmer for 15-20 minutes, or until the potatoes are tender.
Discard thyme stems and bay leaves before serving.
If you prefer a thicker chowder, stir in two tablespoons of flour to the cooked vegetables before adding the wine and other liquids.
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