New England Clam Chowder

Method

1. 1
   • clams 1 kg
   • fish stock 4 dl
   • bay leaf 2

   Steam the clams open — Put the clams in a large heavy pot with the fish stock and bay leaves, cover and steam over high heat for 5-6 minutes, until they gape open. Strain the liquor through a fine sieve and keep it, discard any clam that stayed shut, and pick the meat out of the shells.

   ⏱6 min
2. 2
   • bacon 120 g

   Render the bacon — Wipe out the pot, add the diced bacon and cook over medium heat for about 7 minutes, until it is crisp and the fat has run. Lift the bacon out with a slotted spoon and leave the fat behind.

3. 3
   • bacon 120 g
   • butter 30 g
   • onion 1
   • celery stalk 2
   • wheat flour 30 g

   Sweat the vegetables and flour — Melt the butter into the bacon fat, add the onion and celery and sweat for 7-8 minutes over medium-low heat, until soft and translucent but with no colour. Stir in the flour and cook it out for 2 minutes.

4. 4
   • clams 1 kg
   • potato 600 g
   • fresh thyme 1 tsp

   Simmer the potatoes — Whisk in the reserved clam liquor a ladle at a time until smooth, add the diced potato and the thyme, and simmer for about 15 minutes, until the potato is tender at the point of a knife but still holding its edges.

   ⏱15 min
5. 5
   • potato 600 g
   • milk 4 dl
   • heavy cream 2 dl

   Enrich with milk and cream — Pour in the milk and cream and bring the chowder back to a bare steam over low heat for 5 minutes, never letting it boil. Crush a few potato cubes against the side of the pot to thicken the broth naturally.

   ⏱5 min
6. 6
   • clams 1 kg
   • bacon 120 g
   • black pepper ½ tsp
   • fresh parsley 1 tbsp
   • salt to taste

   Return the clams and serve — Stir in the clam meat and most of the bacon and give it just a minute to heat through, or the clams will turn rubbery. Season with black pepper and salt to taste, then serve scattered with parsley and the last of the bacon.