New England Clam Chowder
University of Massachusetts
Amherst, Mass.
With its location in New England, the University of Massachusetts often looks to regional dishes to serve in its dining venues. This clam chowder is cooked New England-style, with a creamy white base, fresh local clams from the coast, potatoes, onions and bacon. It makes a hearty soup that's suitable for lunch or dinner.
Ingredients
2 dozen large clams
2 bacon slices, minced
1 onion, diced
2 tbsp. all-purpose flour
1 bay leaf
1/2 tsp. chopped thyme leaves
1 lb. potatoes, peeled, diced
2 cups heavy cream or half-and-half
1 cup whole milk
6 tbsp. dry sherry (or to taste)
Salt to taste
Freshly ground black pepper to taste
Hot pepper sauce, to taste
Worcestershire sauce, to taste
Oyster or saltine crackers
Steps
- Steam clams and chop roughly. Save all juice.
- Cook bacon slowly in soup pot over medium heat, until lightly crisp, about 8 minutes.
- Add onion and cook, stirring occasionally, until onion is translucent, about 5 to 7 minutes. Add flour and cook over low heat, stirring with wooden spoon, for 2 to 3 minutes.
- Whisk in clam juice, bring to a simmer, and cook for 5 minutes, stirring occasionally. Liquid should be the consistency of heavy cream. If too thick, add more clam juice to adjust consistency. Add bay leaf and fresh thyme.
- Add potatoes and simmer until tender, about 15 minutes.
- Bring cream and milk to a boil and take off heat.
- When potatoes are tender, add clams and cream to soup base. Simmer for 1 to 2 minutes.
- Stir in sherry. Season to taste with salt, pepper, Tabasco and Worcestershire sauce.