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New England Clam Chowder Recipe with Fresh Steamed Clams

I am back, and in my fanciest Boston fishmonger shellfish digging outfit fully equipped with hipster sweater, denim apron and of course a beanie for my dome. Of course if I’m going to play the part I’ve gotta dress the part right? In the words of famous coach, Lout Holtz, “When you look good you feel good, and when you feel good you play good.” Not only was it fashionable it was also incredibly functional because outta nowhere winter has most recently smacked us here in Chicago as it’s gone from 75° to 35°. There is literally no fall, no spring, only summer or winter. However, I have heard it said by locals that there are 4 seasons here in Chicago: summer, winter, construction and traffic… Yeah NOT funny to the outsiders lemme tell you. So, as I was saying now that I’m nice and toasty on this cold day, it’s time to bust out a way oversized pot of New England Clam Chowder. SUBSCRIBE for more great recipes: http://bit.ly/2zql9ha MORE GREAT RECIPES Chicken and Dumpling Soup: http://bit.ly/2tavS9V French Onion Soup: http://bit.ly/2lajjYt Homemade Artisan Bread Loaf: http://bit.ly/2JJHfkl Farro Salad with Lemon Vinaigrette: https://bit.ly/2l9KnXF Mediterranean Quinoa Bowl with Falafel: https://bit.ly/2MlxBC1 Jackfruit Tacos: http://bit.ly/2lcFg9k Vegetable Quesadillas: http://bit.ly/2HNPcz1 Kale Salad with Fried Goat Cheese: http://bit.ly/2sW0Ymc Classic Ratatouille: http://bit.ly/2l7Bj5A New England Clam Chowder Recipe with Fresh Steamed Clams Prep Time 45 minutes Cook Time 1 hour Total Time 1 hour 45 minutes Servings 20 Author Chef Billy Parisi Ingredients: For the Chowder: 1 pound of sliced thick cut bacon 2 peeled and small diced yellow onions 4 finely minced cloves of garlic 1 bunch of medium diced celery 1 ¼ cups to 1 ½ cups of flour ½ cup of cream cherry 64 ounces each of clam and chicken stock 40 ounces of chopped clams in juice 2 bay leaves 2 pounds each medium diced red and russet potatoes 2 tablespoons of chopped fresh thyme 2 cups of heavy cream Kosher salt white pepper, Worcestershire and Tabasco sauce to taste For the Clams: 1 tablespoon of olive oil 15 little-neck clams 1 cup of chardonnay wine 4 finely minced cloves of garlic 1 teaspoon of chopped fresh thyme 2 ounces of unsalted butter 2 tablespoons of chopped fresh parsley Kosher salt and red pepper flakes to taste Instructions: 1. In a very large pot over medium heat, render the bacon. 2. Once brown remove the bacon and about ½ cup of the bacon fat. 3. Add in the onions, garlic and celery and sweat for 5 to 6 minutes. Stir in the flour until combined 4. Next pour in the sherry, clams, clam stock, chicken stock and bay leaves and bring to a boil or until thick. 5. Once thick, add in the potatoes, thyme, cream, ½ of the cooked bacon and seasonings and simmer over low heat for 25 to 30 minutes or until the potatoes are tender. Keep warm. 6. Clams: Add oil the a medium size saute pan over high heat and add in the clams and cook for 1 to 2 minutes. Flames may appear as there will be water leaking out from the clams into the oil – turn down the heat if this happens. 7. Add in the wine, garlic and thyme and cover and cook for 3 to 5 minutes on high heat or until the clams open. 8. Finish the clams with butter, parsley, salt and red pepper flakes. 9. Pour a bowl of chowder and garnish with cooked clams, fresh thyme leaves, chopped parsley, cooked bacon, oyster crackers and red pepper flakes.