Favorites Recipe: New England Clam Chowder
Corporate Executive Chef Jeff Wirtz shares one of his favorites
New England Clam Chowder
Just in time for the Summer Cookout and BBQ season, Blount's top chef shares one of his favorite recipes for New England Clam Chowder. This Blount favorite makes four 10-ounce servings that can be served as one course in a sit-down meal, or out of the pot at a cookout. Make New England Clam Chowder a meal of its own by serving it in a bread bowl.
|Bacon, chopped (Optional)||2 slices|
|Medium onion, chopped||1 ea|
|Celery, chopped||2 ribs|
|All purpose flour||1 tbsp.|
|Clam juice, fish stock, or water||1 pint|
|Heavy cream||½ cup|
|Chopped clams||1 lb.|
|All purpose potatoes, cut into ½ inch cubes||1 cup|
|Ground black pepper||to taste|
|Chopped fresh thyme (for garnish)||2 tbsp.|
- If using bacon, add bacon to a medium sized soup pot over medium heat. Cook for 3 minutes or until bacon is crispy
- Add butter, when butter is melted add onion and celery to pot and cook over medium heat stirring constantly with a wooden spoon until onion becomes translucent (approx 3 min).
- Add flour to pot and continue stirring until flour is fully incorporated into mixture (approx 3 min).
- Add the clam juice, fish stock, or water (whichever you are using) and using a whisk, stir vigorously until the flour mixture has dissolved into the liquid.
- Add potatoes and increase heat to high. Bring the mixture to a boil, stirring occasionally to prevent burning.
- Once the mixture has come to a boil, reduce heat and simmer for 5 minutes, check the potatoes for doneness. They should be firm to the bite but not raw in the middle.
- When the potatoes are cooked, add the heavy cream and clams, bring the mixture back to a simmer. Stir occasionally to prevent burning.
- Allow the mixture to simmer for 2 minutes or until all the clams are fully cooked.
- Season with salt and pepper.
- Serve hot, garnished with fresh chopped thyme.