New England Clam Chowder
Created by Chef Matt KarpPlates
Course: Appetizers & Soups
Season(s): Summer, Fall, Winter
Ingredients
- 7 clams, little necks, top necks, or small cherrystone
- 4 slices thick bacon, cut into ¼” strips
- 1 onion, diced
- 2 tablespoons flour
- 3 medium boiling potatoes, medium dice
- 1 bay leaf
- 1 teaspoon fresh thyme
- 1 cup heavy cream
- 2 tablespoons fresh parsley, minced
- Salt and pepper
- 3 cups water
Instructions
Bring clams and water to a boil. Steam until just barely opened. Place in bowl. Remove clams from shell using knife, catch juices. Discard shells. Mince clams. Set aside. Decant broth into 2 quart Pyrex. Cook bacon until crisp in a pot. Add onion cook until soft. Add flour cook 3 minutes. Gradually add clam juice, whisking. Add potatoes, bay leaf and thyme. Simmer until bay leafs are opened. Add clams, cream, parsley and salt and pepper to taste. Simmer 5 minutes.How do you #eatdowntoearth?
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