Clam Chowder New England Style

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There are hundreds of recipes for new england clam chowder. I was born and raised in philadelphia, where there are wonderful new england style restaurants. When i say that this is the best recipe i have ever tasted, you can take that to the bank!!!!

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Steps

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In a large stockpot bring 2 cups of water to a boil.

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Add clams , cover and cook for 5 minutes.

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Uncover , quickly stir clams with a wooden spoon and cover again.

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Continue to cook 5 to 10 minutes longer , until most of the clams are opened.

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Transfer clams to a large bowl and strain the broth twice through a fine mesh sieve or cheese cloth into another bowl , being careful to strain out the sand and grit.

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You should now have about 6 cups of clam broth.

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If not , add enough water to make it 6 cups.

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When clams are cool enough to handle , remove them from their shells and cut into 1 / 2 inch pieces.

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Set clams and broth aside.

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In a large heavy pot , cook bacon until crisp and fat is rendered.

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Pour off all , except 2 tablespoons , of the bacon fat.

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Add the butter , onions and celery and cook until softened , about 5 minutes.

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Add the garlic , thyme and bay leaves and cook until vegetables are completely wilted , about 3 minutes , being careful not to brown.

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Add the potatoes and th.

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Ingredients

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small quahogs, bacon, unsalted butter, yellow onions, celery, garlic, fresh thyme leaves, bay leaves, potatoes, heavy whipping cream, fresh ground black pepper, salt, flat leaf parsley, scallion