Chowder is a staple at seafood restaurants. But this recipe is a little more special. I found this take on the New England classic at “Mooo” Restaurant in Boston. Delicious! “Click here”:/weekly-gems/2009/10/11/sleepy-lobsters-boston-clam-chowder/# to see the chef in action.
In a large sauce pan on medium heat melt butter and add leek, raw bacon, onion and celery stirring frequently to avoid any caramelization for 7 to 10 minutes until translucent.
Add 2 yukon potatoes that are peeled and medium diced to the clam juice. Bring to a simmer and cook until potatoes are thoroughly cooked and soft, about 7 to 10 minutes.
Remove from the heat and place in a blender or food mill. Puree the clam “vichyssoise” and place back in sauce pan.
Add the whole belly clams, cooked bacon diced potatoes and thyme. Simmer on low heat until the clams are cooked and firm, 5 to 7 minutes.
Season with salt and pepper and serve with some common crackers. Bon Appétit!
From Mooo Executive Chef, David Hutton
Ingredients
- 1 medium size spanish onion, diced
- 1 leek, washed and chopped (discard dark green top)
- 3 each “A” size yukon gold potato (one diced and blanched for garnish)
- ½ cup bacon, half raw and half cooked
- 1 cup whole belly clams
- 1 quart fresh clam juice
- 1 stock of celery diced fine
- ½ stick unsalted butter
- 2 tablespoons fresh chopped thyme