

Tell me what you think, in the comments section, about Moby Dick, Clam Chowder, or any of the other posts you've read. And please share my blog with anyone you know who loves to read or loves to eat or both. In the meantime here is the recipe my wife used.
America's Test Kitchen
New England Clam Chowder
Ingredients
- 7 pounds medium-size hard-shell clams, such as littleneck, topneck, or small cherrystone, washed and scrubbed clean. (We used 16 oz of canned minced clams with their juices and an additional 8oz of clam juice.)
- 4 slices thick-cut bacon (about 4 ounces), cut into 1/4-inch pieces
- 1 large Spanish onion, diced medium (about 2 cups)
- 2 tablespoons unbleached all-purpose flour
- 3 medium boiling potatoes (about 1 1/2 pounds), scrubbed and diced medium
- 1 large bay leaf
- 1 teaspoon fresh thyme or 1/4 teaspoon dried thyme
- 1 cup heavy cream
- 2 tablespoons minced fresh parsley leaves
- Salt and ground black pepper, or white pepper
Instructions
1. Bring clams and 3 cups water to boil in large, covered soup
kettle. Following illustration 1, below, steam until clams just open, 3
to 5 minutes. Transfer clams to large bowl; cool slightly. Following
illustrations 2 and 3, remove clams from shells by opening clams with a
paring knife while holding over a bowl to catch juices. Next, sever the
muscle from under the clam and remove it from the shell. Reserve meat in
bowl and discarding shells. Mince clams; set aside. Pour clam broth
into 2-quart Pyrex measuring cup, holding back last few tablespoons
broth in case of sediment; set clam broth aside. (Should have about 5
cups.) Rinse and dry kettle; return to burner.
2. Fry bacon in kettle over medium-low heat until fat renders and
bacon crisps, 5 to 7 minutes. Add onion to bacon; sauté until softened,
about 5 minutes. Add flour; stir until lightly colored, about 1 minute.
Gradually whisk in reserved clam juice. Add potatoes, bay leaf, and
thyme; simmer until potatoes are tender, about 10 minutes. Add clams,
cream, parsley, and salt (if necessary) and ground pepper to taste;
bring to simmer. Remove from heat and serve. (We added a dash of dill and some oyster crackers when serving)