For respite from the harshest Winter days, turn to the simple yet satiating Northeastern staple known as clam chowder. Not only will this soup provide you with warmth in the most bone-chilling weather, but its shellfish base will remind you that balmy Summer days at the beach aren't but several months away. This balanced, nutritious, one-pot meal can be made with shortcuts like bottled clam juice; or, for an extra-special soup, make the seafood base from scratch. To make either version of this New England classic, read more.
1 1/4 pound canned clams, minced, juices reserved Makes 8 cups. 5 dozen littleneck clams (quahogs), scrubbed Makes 6 cups.
2-3 cups bottled clam juice
2 bacon slices, minced
1 onion, diced
2 tablespoons all-purpose flour
1 bay leaf
1/2 teaspoon thyme leaves, chopped
1 pound potatoes, peeled, diced
3 cups heavy cream or half and half
6 tablespoons dry sherry, or to taste
Salt, to taste
Freshly ground black pepper, to taste
Tabasco sauce, to taste
Worcestershire sauce, to taste
Oyster or saltine crackers, as needed
3 cups water
1 ounce salt pork, rinsed well and cut into lardons
1 tablespoon unsalted butter (optional)
1/2 large yellow onion, cut into small dice (1 cup)
1 large russet potato, peeled and cut into 1/2-inch dice (2 cups)
Coarse salt and freshly ground black pepper
1 sprig thyme
1 dried bay leaf
1/2 cup heavy cream
1 1/4 pound canned clams, minced, juices reserved
Makes 8 cups.
5 dozen littleneck clams (quahogs), scrubbed
Makes 6 cups.