April Bloomfields Clam Chowder Food

APRIL BLOOMFIELD'S CLAM CHOWDER

April Bloomfield's Clam Chowder image

Fish chowder is the type of dish you might find in England at a country pub or in a fishing village. But the addition of Quahog clams and intensely flavorful Long Island sweet corn makes this particular chowder unmistakably American, and, with its hearty vegetables, bacon, potatoes and cream, a great dish for the Thanksgiving table. I usually like to start cooking early on Thanksgiving and potter around the kitchen, enjoying the warm steamy kitchen and the smells of chowder and pumpkins roasting. It reminds me of what I give thanks for every year: the warmth and comfort of family and friends, who gather around the pot with their bowls.

Provided by April Bloomfield

Categories dinner, lunch, soups and stews, appetizer, main course

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 21

Ingredients

1 1/2 tablespoons olive oil
1/2 onion, sliced
3 cloves garlic, smashed
3 to 4 bay leaves
1 1/2 cups dry white wine
30 large (15 to 20 pounds) quahog clams, scrubbed
2 cups heavy cream
2 cups whole milk
1 cup diced Yukon Gold or russet potato
1/4 cup olive oil, plus additional as needed for finishing
2 slices smoked bacon, cut into 1/4-inch strips
1 large carrot, cut into 3/4-inch pieces
2 medium celery stalks, cut into 1/4-inch pieces
1 large Spanish onion, cut into 3/4-inch pieces
1/2 cup dry white wine
2 dried pequin chilies, crumbled, or a pinch or red pepper flakes
1 cup fresh or frozen corn kernels, defrosted
1/4 cup roughly chopped celery leaves
Maldon salt or other flaky sea salt
1/2 lemon
1/4 cup roughly chopped flat-leaf parsley

Steps:

Steam the clams: In a large stockpot, combine the olive oil, onion, garlic, bay leaves and wine. Bring to a simmer and add the clams. Cook covered, until the clams have opened, about 15 minutes. Remove from heat and allow the clams to cool until they can be handled.
Remove clams from shells, discarding shells and reserving liquid in the pot. Remove the tough foot from each clam, chop finely and place in a bowl. Chop the remaining portion of each clam into medium dice, add to bowl and set aside. Strain cooking liquid through a fine strainer into a separate bowl or pitcher and set aside. You should have as much as 2 quarts.
Make the chowder: In a medium pot, combine cream, milk and potatoes. Place over medium-high heat and bring to a boil. Reduce heat to low and simmer until potatoes are tender but still keep their shape, about 15 minutes. Remove from heat and set aside.
In a large soup pot over medium heat, heat olive oil until almost smoking. Add bacon and sauté until it colors slightly, about 2 minutes. Add carrot, celery stalks and onion, stirring until just tender, about 8 minutes. Stir in clams, then add wine and chiles or pepper flakes. Allow wine to reduce until almost evaporated, then add 4 cups (or as desired) of the reserved clam broth.
Remove about half the potato mixture from its pot and purée in a food processor or blender. Add purée to the soup pot with vegetables and clams, along with remaining potato mixture. Bring back to a simmer and add corn. Cook until corn is tender but still has snap, about 5 minutes. Add half the celery leaves and half the parsley leaves, and mix well. Season to taste with salt and a squeeze of lemon.
To serve, ladle into bowls and garnish each with a bit of the remaining parsley and celery leaves, and if desired, a drizzle of olive oil.

Nutrition Facts : @context http, Calories 507, UnsaturatedFat 18 grams, Carbohydrate 21 grams, Fat 37 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 17 grams, Sodium 788 milligrams, Sugar 8 grams, TransFat 0 grams

NEW ENGLAND CLAM CHOWDER

New England Clam Chowder image

This is a rich and flavorful Chowder - creamy in body and full of clams - I have lived east and west coast and have lived in BC, Canada and this recipe is a combination of all - plus the love and care of my Jims' clam chowder

Provided by Ravenseyes

Categories Chowders

Time 1h50m

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

6 dozen clams
1 cup diced onion
8 cups potatoes
1/2 cup celery
3 garlic cloves
12 cups clam juice
3 cups fat-free half-and-half
1 teaspoon salt
1 teaspoon pepper
3 tablespoons flour
2 tablespoons butter

Steps:

In a large steamer pot add your cleaned clams - with 1 cup of white wine and 2 tsps crushed garlic. Steam until clams are fully opened.
Remove clams from the pot and set aside to cool.
Reserve all liquids from the clam steam (this is the clam liquor - add bottled clam juice to equal 12 cups).
In a 6 qt or larger pot add 1 tbsp olive oil, over medium high heat, add onions, celery, garlic and potatoes. Cook for approximately 5 minutes or until onions are clear.
Add clam liquor and cook till potatoes are tender.
In a small pot melt butter add flour, salt and pepper cook for two minutes slowly add several ladles of the clam juice from the soup pot to the rue and cook till it begins to thicken, remember to stir constantly while thickening or you will burn your rue. Return the rue to the soup pot and allow the two to come together. Add cream and cook for 10 minutes.
The last touch is to add your chopped clams - I add them last so they don't turn to rubber. Serve with a nice crusty bread.

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