Clam and Potato Chowder

Name: Clam and Potato Chowder
Yield: serves 4
Ingredients: 4 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 3 cups clam juice, fish or chicken stock (page 91), or water; 1 small yellow onion, diced; 1 leek, white and light green parts only, thoroughly washer, thinly sliced; 2 small inner celery stalks, sliced; 2 large russet potatoes, peeled and cut into 1/2-inch pieces, or 1 pound red potatoes, cut into 1/2-inch pieces; 1 sprig thyme; 3 thick-cut bacon slices or pancetta slices; 3 cups half-and-half or milk; 3 (6 1/2-ounce) cans clams, coarsely chopped; Chopped fresh parsley, for garnish

December 9, 2011

The earliest American recipes for chowder called for fish rather than clams or shellfish and were prepared by layering the fish, salt pork, and biscuits (all shipboard staples) in a pot and cooking them for hours over a fire. This recipe calls for canned clams simply because those are the most easily accessible, but you can cook and use fresh clams as well.

Cooks' Note

Suggested Beverage: Hard cider, beer, or ale would be the best, but a crisp Gewürztraminer, Pinot Grigio, Sauvignon Blanc, or other light-to-medium white wine would also go well.

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