Rhode Island Clam Chowder (Food Network Kitchens) |
|
 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
Ingredients:
24 quahog clams (about 8 pounds), scrubbed |
5 ounces slab bacon, cut into 1/2-inch pieces |
2 tablespoons unsalted butter |
1 small onion, diced |
2 stalks celery, thinly sliced |
1 1/2 pounds yukon gold potatoes, peeled and cut into 1/2-inch cubes |
1 teaspoon worcestershire sauce |
freshly ground white pepper |
chopped fresh parsley, for topping (optional) |
Directions:
1. Rinse the clams several times under cold running water. Transfer to a large pot and add 3 1/2 cups water. Bring to a simmer over medium heat, then cover and cook until the clams open, about 8 minutes. Remove the clams with a slotted spoon and transfer to a deep bowl as they open; cover with plastic wrap so they don't dry out. Strain the broth through a fine-mesh sieve into a large bowl. Wipe out the pot, then pour the strained broth back into the pot.
2. Meanwhile, put the bacon in a large skillet and cover with about 2 inches of water. Bring to a simmer over medium heat and cook 10 minutes; drain, then return the bacon to the skillet. Add 1 tablespoon butter and cook until the bacon starts to brown, about 5 minutes. Transfer the bacon to the pot with the broth. Wipe out the skillet. Add the remaining 1 tablespoon butter, the onion and celery to the skillet and cook over medium heat until the onion is translucent, about 6 minutes.
3. Add the onion and celery mixture to the broth along with the potatoes. Bring to a simmer over medium heat and cook until the potatoes are tender, 10 to 12 minutes. Remove from the heat. Stir in the Worcestershire sauce and 1/2 teaspoon white pepper.
4. While the potatoes are cooking, remove the clams from their shells and roughly chop.
5. Add the clams to the soup and cook until heated through, about 1 minute. Ladle the soup into bowls and top with chopped parsley.
6. Photograph by Kang Kim
|
|