New England Clam Chowder

New England Clam Chowder

Has there ever been one of those things that you grew up eating and love but then you suddenly make it in such a way that it's better than anything you could have imagined? Well, while visiting my mom in Florida we managed to do just that! How exciting! This was partially Emeril's recipe (of course) but what "kicked it up" was what mom and I steamed the clams in and then used for the broth! For a bunch of ex-New Yorkers and ex-New Englanders to sit around and ALL swear that this was the clam chowder ever is quite something to behold. Here it is in all of its creamy dreamy goodness.
PS: If I don't get a chance to do another post before Thanksgiving I wish you the best and most blessed holiday.

Recipe: THE New England Clam Chowder













Ingredients For the Broth and Clams (Yield Approx. 3 Cups):
8-10 lbs. little neck clams, scrubbed clean
1 Stick of Butter
1/3 Bottle Savignon Blanc (or other white wine)
2T. Garlic, minced
Black Pepper to Taste
Crushed Red Peppers to Taste

Directions:
Melt butter in a large pot over medium heat. Add rest of ingredients and saute for a couple of minutes. Add clams and put a lid on the pot. Steam the clams for 10-20 minutes or until they open and release their juices.

Ingredients For The Soup:
4 slices of bacon, diced
3T. Butter
2C. Onion,diced
1C. Celery, diced
1C. Carrot, diced
6 Sprigs of thyme
2 Bay leaves
3C. Waxy Potatoes, diced (red or yukon gold type)
About 3 C. Broth Plus enough water to equal 6 cups
The reserved clam meats
2C. Heavy cream
Salt & Pepper to taste
Chives & Parsley, chopped for garnish (optional)

Directions: In a large soup pot over medium heat render fat from bacon. Add butter and let melt. Add vegetables and cook about 5 minutes. Add thyme and bay leaves and cook until vegetables are wilted but not browned. Add potatoes, stock and water and simmer until potatoes are very tender. Remove from the heat and add clam meats and heavy cream. Check the salt and pepper and adjust to suit your taste. Set aside for 1 hour to allow the flavors to marry. Put back over a medium-low flame and bring up to really hot but not boiling. Ladle into bowls and garnish with chives and parsley. Enjoy!