New England Clam Chowder II

Recipe Ingredients

8 lbs	3632g / 128oz	Small quahogs or large cherrystone clams - scrubbed, rinsed,
		And opened clams discarded
4		Bacon - cut 1/2" pieces
3 tablespoons	45ml	Unsalted butter
2 cups	125g / 4.4oz	Finely-chopped yellow onions
1 cup	110g / 3.9oz	Finely-chopped celery
1 1/2 teaspoons	7.5ml	Minced garlic
6 sections		Fresh thyme leaves
2		Bay leaves
3 cups	711ml	Cubed (1/2") peeled potatoes - - (abt 1 1/4 lbs)
2 cups	474ml	Heavy cream
1/4 teaspoon	1.3ml	Freshly-ground black pepper
		Salt - to taste
6 tablespoons	90ml	Cold unsalted butter - cut 12 pieces
1/4 cup	23g / 0.8oz	Minced parsley leaves
1/4 cup	15g / 0.5oz	Finely-chopped chives or green onions

Recipe Instructions

In a large stockpot bring 2 cups of water to a boil. Add clams, cover and cook for 5 minutes. Uncover, quickly stir clams with a wooden spoon. Cover and cook 5 to 10 minutes longer (this will depend on the type and size of clams you are using), or until most of the clams are opened.

Transfer the clams to a large bowl or baking dish and strain the broth twice through a fine-mesh sieve into a bowl, being careful to strain out the sand. (You should have about 6 cups of clam broth. If not, add enough water to bring the volume up to 6 cups.) When the clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces. Set clams and broth aside.

In a large heavy pot cook the bacon until crisp and the fat is rendered. Pour off all bacon fat except 2 tablespoons.

Add the butter, onions and celery and cook until softened, about 5 minutes. Add the garlic, thyme and bay leaves, and cook until the vegetables are thoroughly wilted, about 3 minutes, being careful not to brown.

Add the potatoes and reserved clam broth, and bring to a boil. Lower the heat, cover, and simmer for 20 to 30 minutes, or until the broth thickens slightly and the potatoes are very tender. (If you like a thicker broth, mash some of the potatoes against the side of the pot with a wooden spoon.) Remove from the heat, stir in clams and heavy cream and season with pepper and salt, if necessary.

Set aside for 1 hour, covered, to allow the flavors to marry. Place the pot over low heat, and slowly reheat, being careful not to bring to the boil. Serve hot, garnished with 1 or 2 pats of butter, parsley and chives.

This recipe yields 6 to 8 main course servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2B03) - from the TV FOOD NETWORK

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