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8 lbs. quahogs or cherrystone clams, scrubbed and rinsed
4 slices bacon, diced
3 tablespoons unsalted butter
2 cups finely chopped yellow onions
6 sprigs fresh thyme leaves
2 bay leaves
1/4 cup flour
3 cups 1/2-inch cubed, peeled potatoes, about 1 1/4 pounds
6 cups quart whole milk
1/4 teaspoon freshly ground black pepper
Salt
6 tablespoons cold unsalted butter, cut into 1 1/2-teaspoon pieces
1/4 cup minced parsley leaves or chives
Method:
In a large stockpot bring 2 cups of water to a boil. Add clams, cover and cook until clams are opened. Transfer the clams to a large bowl and strain the broth through a fine-mesh sieve into a bowl, being careful to strain out the sand. (You should have about 6 cups of clam broth. If not, add enough water to bring the volume up to 6 cups.) When the clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces or grind with coarse blade of meat grinder. Set clams and broth aside. In a large heavy pot cook the bacon until crisp and the fat is rendered. Pour off all bacon fat except 2 tablespoons. Add the butter, onions and cook until softened, about 5 minutes. Add the thyme, bay, salt and pepper, and cook until the vegetables are thoroughly wilted, about 3 minutes, do not to brown. Add flour, cook 5 more minutes. Add the potatoes and reserved clam broth, and bring to a boil. Lower the heat, cover, and simmer for 20 to 30 minutes, or until the broth thickens slightly and the potatoes are cooked. Stir in clams. Bring to a simmer and cook 5 minutes. At this point you have "chowder base". You can refrigerate or freeze until ready to serve. To serve, heat base with milk slowly, being careful not to bring to the boil. Garnish with chopped parsley or chives. |
