NEW ENGLAND CLAM CHOWDER

New England Clam Chowder image

Provided by Geoffrey Zakarian

Time 50m

Yield 8 servings

Number Of Ingredients 20

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Ingredients

2 cups clam juice
1 cup vegetable stock
6 pounds cherrystone clams, scrubbed
One 6-ounce can whole clams, drained and chopped, liquid from can reserved
2 tablespoons butter
4 ounces pancetta, diced
2 strips bacon, diced
4 stalks celery, finely diced
2 cloves garlic, minced
1/2 onion, finely diced
1/2 teaspoon seafood seasoning, such as Old Bay
1/4 teaspoon celery salt
Kosher salt and freshly cracked black pepper
2 tablespoons all-purpose flour
1 pound golden potatoes, cut into 1/4- to 1/2-inch dice
1 cup heavy cream
1 teaspoon Worcestershire sauce, plus more for serving
1 teaspoon hot sauce, plus more for serving
1/4 cup fresh dill, chopped
Oyster crackers, for serving

Steps:

Add the clam juice and vegetable stock to a large pot and bring to a simmer over medium-high heat. Add the clams and steam until fully opened, 5 to 8 minutes. Strain the steaming liquid through a fine-mesh sieve to remove any remaining sand and add the liquid from the canned clams; set aside. Remove the clams from the shells and chop roughly; reserve the clams separately.
Return the cleaned pot to medium heat and add the butter, pancetta and bacon. Cook until the bacon and pancetta are crisp and the fat has fully rendered, 6 to 8 minutes. Remove about a quarter of the cooked bacon and pancetta to a plate lined with a paper towel; reserve for garnish.
Add the celery, garlic, onion, seafood seasoning and celery salt to the pot; season with salt and pepper. Cook until the vegetables begin to soften, about 4 minutes. Stir in the flour and cook for another 2 minutes. Add the potatoes, heavy cream and the reserved clam broth. Bring to a simmer over medium-low heat. Cook, stirring occasionally, until the potatoes are tender, about 15 minutes. Remove the pot from the heat and stir in the chopped canned clams, reserved cherrystones, Worcestershire and hot sauce. Taste for seasoning and add salt and pepper if needed.
Serve hot in bowls and garnish with the dill, oyster crackers and reserved bacon and pancetta. Serve with more Worcestershire sauce and hot sauce alongside.

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