https://www.copymethat.com/r/kEdaIkUWS/new-england-clam-chowder-americas-test-k/
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2024-04-24 21:30:14
New England Clam Chowder - America's Test Kitchen
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"Why This Recipe Works
For the ultimate clam chowder recipe that was not too thin and watery or too thick and floury, we settled on medium-size littlenecks or small cherrystones. We chose waxy red boiling potatoes over starchy ones, which tended to disintegrate in the chowder. We found that thickening with flour was the way to go; it also helped to stabilize the chowder, which can easily separate and curdle without it. Cream turned out to be essential, but our clam chowder recipe needed only a minimal amount, which gave our chowder richness without overpowering the flavor of the clams. Finally, we chose bacon rather than salt pork, a traditional component of chowder, to enrich the flavor with a subtle smokiness."
For the ultimate clam chowder recipe that was not too thin and watery or too thick and floury, we settled on medium-size littlenecks or small cherrystones. We chose waxy red boiling potatoes over starchy ones, which tended to disintegrate in the chowder. We found that thickening with flour was the way to go; it also helped to stabilize the chowder, which can easily separate and curdle without it. Cream turned out to be essential, but our clam chowder recipe needed only a minimal amount, which gave our chowder richness without overpowering the flavor of the clams. Finally, we chose bacon rather than salt pork, a traditional component of chowder, to enrich the flavor with a subtle smokiness."
Ingredients
- 7pounds medium-size hard-shell clams, such as littleneck, topneck, or small cherrystone, washed and scrubbed clean
- 4slices thick-cut bacon, (about 4 ounces), cut into ¼-inch pieces
- 1 large Spanish onion, diced medium (about 2 cups)
- 2tablespoons unbleached all-purpose flour
- 3 medium boiling potatoes, (about 1 ½ pounds), scrubbed and diced medium
- 1 large bay leaf
- 1teaspoon fresh thyme, or ¼ teaspoon dried thyme
- 1cup heavy cream
- 2tablespoons minced fresh parsley leaves
- Salt and ground black pepper, or white pepper
- InstructionsSERVES 6 (ABOUT 2 QUARTS)
- note: NOTE FROM THE TEST KITCHEN During spring and summer, shellfish spawn, leaving them weak, perishable, and off-flavored. Although clams recover from their spawning phase more quickly than mussels and oysters, they should be avoided from late spring through midsummer.
Steps
Directions at americastestkitchen.com
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