Clam Chowder

1 gallon serves 10-12

1110se-tr-new-england-clam-chowder-m

#1 Bacon, diced

4 Large onions, diced

8 Stalks of celery, diced

1 bulb fennel diced

4 large potatoes, diced

Bouquet garni of 3 sprigs thyme, 4 parsley, 2 garlic cloves, and ½ teaspoon peppercorns in cheesecloth and tied with kitchen twine

6 sprigs of thyme

#2 clams, chopped; 3 quarts of clam juice ; salt and pepper to taste

Render out bacon in heavy bottomed pan, when just cooked, add onions, fennel and celery and sweat over medium low heat. Add Bouquet garni and thyme, salt, pepper and potatoes when onions are translucent, cook for 4 minutes, add clam juice- bring to a low simmer, when potatoes are cooked completely, add clams and cook for 3-4 minutes, turn off heat. Let cool or serve immediately. If you must have dairy, add 1 cup of heavy cream just before serving.

Leave a Reply

Kitchen Porch Catering | Martha's Vineyard | 508-645-5000