New England clam chowder recipe

June 23, 10:40 PMOrlando Cooking ExaminerDawn Viola

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New England clam chowder recipe

Creamy buttery broth envelops tender summer clams with earthy fresh herbs and flecks of cracked black pepper. Pale ale adds balance to the sweet cream with its malted, nutty notes.

New England clam chowder recipe

Ingredients:

• 4 tbs. butter
• 2 slices thick cut bacon
• 2 large onions, diced
• 3 ribs celery, diced
• 6 tablespoons all-purpose flour
• 3 cups red bliss potato, diced
• 4 ounces chicken stock
• 16 ounces clam juice
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh thyme leaves
• 2 bay leaves
• 2 teaspoons freshly ground pepper
• 1 1/2 cups chopped clams in liquor
• 4 ounces pale ale
• 1 pint heavy cream
•  Salt to taste

Directions:
Add bacon and one tbs. butter to a dutch oven, heat on medium to render fat from bacon. Remove bacon once crispy and set aside. Reduce heat to medium-low and add the rest of the butter. Add onions and celery and cook until onions are translucent. Sprinkle flour over the onions and celery and mix well to form a roux, which will thicken the chowder. Cook for one minute, stirring frequently to prevent burning and to cook the raw flavor out of the flour. Add chicken stock and clam juice, stir until the roux becomes smooth and creamy. Add potatoes, dill, thyme, bay leaf and pepper. Cover and cook until potatoes are tender, about 12 minutes.

Add clams in their natural liquor (juice). Add salt to taste. Add pale ale. Add cream and allow to come to a simmer, but do not boil. Taste for seasoning and add more salt and pepper, dill or thyme if needed. Serve with garlic and thyme croutons. Sprinkle with crumbled bacon if desired. Serves 4.