SARGE'S NEW ENGLAND CLAM CHOWDER
Try this great New England clam chowder recipe courtesy of Ben Sargent.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 26
Steps:
- In a 12-quart stockpot, tightly pack the quahogs, then the steamers, and finally the razor clams. Add 6 cups cold water, wine, bay leaves, and peppercorns. Cover, and place over high heat, and cook until clams open, about 15 minutes.
- Meanwhile, cook the salt pork in a medium skillet over medium-high heat, stirring constantly, until browned, about 10 minutes. As rendered fat accumulates, pour into a heatproof glass measuring cup. Transfer pork to a plate lined with paper towels, reserving all rendered fat; set aside. Wipe out skillet with a paper towel; add bacon. Cook over medium heat until cooked through, but not crisp, about 5 minutes. Transfer bacon with a slotted spoon to a second plate lined with paper towels; set aside.
- When the clams have opened, pour cooking liquid into a large saucepan, leaving any sediment behind. Set a few steamers and razor clams aside for garnish. Remove the meat from the remaining clams. Remove the siphons from the steamers; discard. Cut meat into 1-inch pieces, being careful not to sever the stomachs of the quahogs.
- In a clean stock pot, heat olive oil over medium-high heat. Add potatoes and cook until they begin to soften, about 20 minutes. Add onions, fennel, and garlic; cook 5 minutes. Add butter and thyme; season with salt and pepper. Continue cooking for 5 minutes more.
- Add 6 cups of the reserved cooking liquid, rendered fat, heavy cream, dill, and chopped clam meat. Cook 10 minutes. Add bacon, and continue cooking for 20 minutes. Add steak sauce, old bay, capers; season with salt and pepper. Using the back of a large spoon, mash about half of the potatoes to break them up into smaller pieces. Cook for 10 minutes; stir in Worcestershire sauce. Adjust flavor using sugar, as desired.
- Continue cooking for about 30 minutes. Place reserved razor clams and steamer clams into bowls, ladle over soup, placing a pat of butter in the center of each bowl. Serve garnished with salt pork cracklings, chives, parsley, and crackers, as desired.
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Claire Meche
[email protected]This chowder is a bit too salty for my taste, but otherwise it's very good. I think I'll try it again with less salt next time.
Rai Bishwa jit
[email protected]This is the best clam chowder I've ever had! The broth is so rich and flavorful, and the clams are cooked perfectly. I will definitely be making this again.
Christian Henry
[email protected]I've made this chowder several times and it's always a hit with my family and friends. It's easy to make and always turns out great.
Gaming fijullah
[email protected]This chowder is delicious! It's creamy, flavorful, and packed with tender clams. The perfect comfort food for a cold winter day.
Yüñg Døñ
[email protected]This chowder is just okay. It's not bad, but it's not great either. The broth is a little bland and the clams are a bit tough. I think I'll try a different recipe next time.
Esther lerato
[email protected]This chowder is amazing! I love the creamy texture and the rich flavor. The clams are cooked perfectly and the vegetables are tender. I will definitely be making this again.
Ali Lohar
[email protected]I wasn't a big fan of this chowder. The broth was bland and the clams were tough. I think I'll stick to my usual clam chowder recipe.
Favour Chimusanya
[email protected]This chowder was a bit too thick for my taste, but the flavor was excellent. I think I'll try it again with a little less flour next time.
gina selaledi
[email protected]I've made this chowder several times and it's always a hit. I like to add a bit of extra Old Bay seasoning and some chopped fresh parsley to give it a little extra flavor. It's the perfect soup for a cold winter day.
Sharuk islam Antor
[email protected]This chowder is so easy to make and it's always a crowd-pleaser. I love that I can use canned clams, which makes it a quick and convenient meal. The flavor is spot-on and it's always a hit at potlucks.
Kendall Rudd
[email protected]I followed the recipe exactly and the chowder turned out amazing! The broth was rich and flavorful, and the clams were cooked perfectly. I served it with some crusty bread and it was a hit with my family.
Moien Jat
[email protected]This clam chowder is the perfect comfort food! It's creamy, flavorful, and packed with tender clams. I love the addition of bacon and corn, which add a nice smoky and sweet flavor. This is definitely a dish I'll be making again and again.