I found my recipe on the Williams-Sonoma website. A few things that stood out to me in this particular recipe were the use of fresh clams instead of canned and the use of thyme (the one remaining indoor plant that I haven't completely killed-- someone help me learn to garden, please!) Some may grumble at me for omitting the bacon/pancetta/salt pork. Sorry, folks, but I just don't eat it. Add some in if you wish by first cooking it up in a pan, dumping out half of the grease, and proceeding with the preparation of the soup. Either way, I guarantee it will be some wicked awesome soup.
I'll be serving the Chowdah with some delicious bread and a salad to lighten up the meal. We'll top it off with a fruity dessert. After all that decadent cream, we will need something less weighty.
|I have a dream of eating this soup out of a bread bowl-- |
we'll see if I can find some baby loaves
Yield: 8 servings
- 1 container frozen chopped clams, thawed
- 3 tbsp. unsalted butter
- 1 yellow onion, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 2 tsp. chopped fresh thyme
- 2 lbs. yukon gold potatoes, peeled and diced
- 2 tbsp. all purpose flour
- 2 bay leaves
- 1 cup heavy cream
- 2 tsp. worchestershire sauce
- salt and pepper, to taste
- pinch of cayenne pepper
- 1 tbsp. fresh chopped chives
- red pepper flakes, to taste
- Strain the juices of the clams through a fine-mesh sieve lined with cheesecloth into a bowl. Add enough water to the juices to total 5 cups.
- Set aside the clam meat.
- Over medium heat, melt the butter in the pan.
- Add the onion, celery, garlic and thyme and cook, stirring occasionally, until the onion is soft, 3 to 5 minutes.
- Add the flour and cook for 1 minute more.
- Add the potatoes, bay leaves and clam juice-water mixture and bring to a boil.
- Reduce the heat and simmer until the potatoes are tender, about 15 minutes.
- Stir in the cream, Worcestershire, salt, black pepper and cayenne.
- Using a fork, lightly mash the potatoes against the side of the pot to thicken the soup.
- Add the clams and cook for 2 minutes.
- Remove the bay leaves and discard.
- Ladle the soup into warmed bowls or bread bowls and garnish with the chives and red pepper flakes.
Time to memorize: 3 days