disclaimer: i don’t even like clam chowder. i’ve probably only eaten it 3 times (and i don’t remember the 1st time). my honey made fish stock from scratch yesterday. it permeated the apartment and m was skeptical but it smelled amazing. it was a beautiful combination of leek, shrimp, fish bones, carrots, celery, and lots of cooking love from m. that’s why no one makes stuff that tastes like hers. this morning, i scooped out 1/3 cup, salted it, microwaved it and *devoured* it. it was so rich and didn’t have any congealed fat.
since the broth garnered my approval, m decided to make clam chowder from scratch. we bought the oysters from our neighborhood fish market, gathered the other ingredients from our neighborhood market, bought a crusty baguette from our neighborhood bakery/cafe, and i wiped both of our bowls clean with 3 pieces of bread. mmmm. mmmm. good. see for yourself:
broth
clams
chowder sans clams
final product
• 7 pounds medium-sized hard-shell clams, such as cherrystones, washed and scrubbed clean
• 4 slices thick-cut bacon (about 4 ounces), cut into 1/4-inch pieces
• 1 large Spanish onion, chopped medium
• 2 tablespoons flour
• 1 1/2 pounds red potatoes (about 4 medium), scrubbed and cut into 1/2-inch dice
• 1 large bay leaf
• 1 teaspoon fresh thyme leaves or 1/4 teaspoon
dried thyme
• 1 cup heavy cream
• 2 tablespoons minced fresh parsley leaves
• Salt and ground black or white pepper
1. Bring 3 cups water to a boil in large stockpot or Dutch oven. Add the clams and cover with a tight-fitting lid. Cook for 5 minutes, uncover, and stir with a wooden spoon. Quickly cover the pot and steam until the clams just open, 2 to 4 minutes . Transfer the clams to a large bowl; cool slightly. Open the clams with a paring knife, holding the clams over a bowl to catch any juices. With the knife, sever the muscle that attaches the clam belly to the shell, and transfer the meat to a cutting board. Discard the shells. Mince the clams; set aside. Pour clam broth into a medium bowl, holding back the last few tablespoons of broth in case of sediment; set the clam broth aside. (You should have about 5 cups. If not, add bottled clam juice or water to make this amount.) Rinse and dry the pot, then return it to the burner.
2. Fry the bacon in the empty pot over medium-low heat until the fat renders and the bacon crisps, 5 to 7 minutes. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the flour and stir until lightly colored, about 1 minute. Gradually whisk in the reserved clam broth. Add the potatoes, bay leaf, and thyme and simmer until potatoes are tender, about 10 to 15 minutes. Add the clams, cream, parsley, and salt (if necessary) and ground pepper to taste; bring to simmer. Remove from the heat, discard the bay leaf, and serve immediately.