Inspired by Jasper White’s book,
50 Chowders, this chowder
includes a roux and a velouté, making the potatoes a garnish
rather than a thickener.
Serves 10
11⁄
2 lbs shucked, soft shell clams, chopped fine
21⁄
2 cups liquor from clams
5 lbs Ray’s bacon ends, trimmed and diced to ½”
4 tablespoons unsalted butter
3 stalks celery, cleaned and diced to
1⁄
3”
2 large onions, peeled and diced to ½”
4 cloves of garlic, peeled and finely chopped
4 sprigs thyme
1⁄
2 teaspoon dried oregano
2 bay leaves
1⁄
2 cup all-purpose flour
2 small cans clam broth
1 tablespoon Worcester sauce
1 dash Tabasco sauce
1⁄
2 cup heavy cream
4 large potatoes, diced
1. Heat a 20 qt pot over low heat and add the bacon. When
it has rendered some fat, increase the heat to medium and
cook until the bacon is crisp. Remove the bacon from the
pot and set it aside.
2. Add the butter and garlic. Cook for 30
seconds.
3. Add the onions,celery, thyme, oregano, and bay
leaves. Cook, stirring them until they are soft, but don’t let
them brown.
4. Reduce the heat and add the flour, stirring
constantly to incorporate it in the vegetable/fat mixture.
5. After a few minutes, when it had become sticky and
difficult to stir, add clam broth, stirring vigorously to loosen
up any flour that is stuck.
6. Add one can of broth, Worcester
sauce, and Tabasco. Stir thoroughly.
7. Add the second can.
Stir thoroughly.
8. Add clams and bacon, simmer for 10
minutes.
9. Take the mixture off the flame until cool, then
refrigerate over night.
10. The next day, add cream and
potatoes and simmer until the potatoes are tender.
