Hatteras-Style Clam Chowder

 


Hatteras-Style Clam Chowder 

Ingredients

4 lb. littleneck clams (about 40), scrubbed

2 cups tap water

4 thick-cut bacon slices, chopped (about 1 1/2 cups) or 1 cup chopped salt pork

1 medium-size (7 oz.) yellow onion, chopped (1 1/2 cups)

2 medium (3 oz. each) carrots, peeled and chopped (about 1 cup)

2 medium-size (3 oz. total) celery stalks, chopped (1/2 cup)

2 garlic cloves, thinly sliced (about 1 Tbsp.)

1 cup dry white wine

3/4 tsp. kosher salt

1/2 tsp. black pepper

12 oz. unpeeled red potatoes, scrubbed and coarsely chopped (about 3 cups)

3 (8-oz.) bottles clam juice (such as Bar Harbor)

4 (4-in.) thyme sprigs

2 fresh bay leaves

2 Tbsp. chopped fresh flat-leaf parsley

Directions

Steam clams:

Place clams and tap water in a large, high-sided skillet, and bring to a boil over medium-high. Cover and cook until clams just open, 6 to 10 minutes. Drain clams, discarding cooking liquid. Pull meat from clam shells; discard shells. Coarsely chop meat, and set aside.

Cook bacon:

Meanwhile, place bacon in a large Dutch oven or stockpot, and cook over medium, stirring occasionally, until browned and crispy, about 9 minutes. Using a slotted spoon, transfer to a paper towel-lined plate; set aside.

Cook mirepoix:

Add onion, carrot, celery, and garlic to drippings in Dutch oven, and cook over medium, stirring often, until softened, about 5 minutes. 

 

Add wine:

Add white wine, salt, and pepper, and bring to a simmer over medium; cook, scraping up any browned bits on bottom of Dutch oven, until liquid is reduced by half, about 5 minutes. 

Add potatoes and clam juice:

Add potatoes, clam juice, thyme sprigs, and bay leaves, and bring to a boil over medium-high; reduce heat to medium, and simmer, undisturbed, until potatoes are mostly tender, 9 to 10 minutes.

Add clams, herbs, and bacon:

Remove from heat, and remove and discard thyme sprigs and bay leaves. Stir in parsley, reserved chopped clams, and reserved bacon. Serve immediately.

 

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