Clam Chowder
MAKES: serving
Ingredients
40 cherrystone clams (should yield 12 oz meat)
2 cups water
4 tsp butter
2 cups red onion, diced
2 cups celery, thinly sliced
2 cups potatoes, peeled and cut into 1/2-inch cubes
2 cloves garlic, minced
1 tsp thyme
2 bay leaves
2 cups whole milk
1/2 tsp paprika
Sea salt and pepper to taste
Directions
Discard any clams that do not open. Transfer opened clams to a bowl. Set aside.
Strain liquid into a large measuring cup to collect 3 cups (add water if needed). The strainer will catch any broken shell pieces. Set liquid aside.
Re-heat pot over medium-high heat. Add butter. Once melted, add onions and celery. Let them cook for a couple of minutes, stirring occasionally.
Add garlic, seasonings, potatoes, milk, and liquid from clams. Stir.
Reduce heat to low. Simmer for about 30 minutes, stirring occasionally.
While the soup simmers remove cooked clams from their shells and roughly chop.
Once soup is fully cooked, use a blender or immersion stick to blend until the texture is as smooth or chunky as you prefer. You may have to blend in batches to avoid overflowing the blender.
Return soup to the pot. Add cooked clams. Adjust seasonings if needed.
Divide into 4 equal servings. Cool properly before refrigerating/freezing.
IMPORTANT — for FRESH clams: Scrub clean and de-beard if needed. Discard any broken clams. If raw clams are already open, tap or squeeze lightly to make sure they close. If they do not close, DISCARD. It is okay for raw clams to be closed and not open. Continue to clean and cook. Discard if they don't open after cooking.
Place clams in a colander. Set in a large bowl filled with water and refrigerate for 30 to 60 minutes to allow sand or dirt in the shells to settle below the clams. Rinse clams before adding to sauce.
In a pot over medium-high heat add clams and 2 cups water. Cover. Bring to a boil, then cook for up to 5 minutes or until clams open.