New England Clam Chowder | James Beard Foundation

Name: New England Clam Chowder | James Beard Foundation
Total time: 90 min
Ingredients: 1/2 pound bacon, diced; 1 1/2 heads medium onions, diced; 3 stalks celerys, diced; 3 tablespoons all-purpose flour; 2 1/2 cups fresh or bottled clam juice; 1/2 cup plus 2 tablespoons evaporated milk; 1 1/2 cups heavy cream; 2 heads Yukon Gold potatoes, peeled and cut into 1/2-inch dice; 1 tablespoon chopped fresh thyme, stems removed; 1 bay leaf; Pinch cayenne pepper; 1/2 teaspoon Worcestershire sauce; 1/2 teaspoon Old Bay seasoning; 40 littleneck clams or 25 oysters, shucked and chopped; Salt; freshly ground pepper

www.jamesbeard.org

Ryan Hardy, a Southern boy who now cooks and lives on Martha's Vineyard, has mastered this New England classic. His ion for the local dish is fierce, as evidenced by excerpts from the note he sent...

View full recipe on www.jamesbeard.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesbeard.org.

Share this recipe:

Cooking tools: