ezRecipe-Zee: Cooking Recipe: How to make New England Clam Chowder With Leeks And Bacon

New England Clam Chowder With Leeks And Bacon

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Date Added:	February 29, 2008
Calories:	283
Serves:	6
Prep. Time:	0:00
Category:	Seafood / Shellfish, Soups / Stews

Ingredients:

36                  clams in the shell
2     tablespoons   unsalted butter
1                   garlic clove
2     cups          water
1     cup           dry white wine
1/4   pound         lean bacon
                    coarsely chopped
1                   leek, including tender green portions
                    carefully, and thinly sliced
1     tablespoon    all-purpose flour
2     cups          light cream
1     pound         red potatoes
                    cut into 1/2" cubes
3/4   teaspoon      dried thyme
                    Freshly-ground black pepper
1     tablespoon    finely-chopped fresh chives
1     tablespoon    finely-chopped fresh parsley

Directions: one line for each direction. When saved the lines will be numbered.

Discard any cracked or open clams. In a large pot, melt 1 tablespoon of the butter over low to medium heat. Add the garlic and sauté until it begins to soften, 1 to 2 minutes. Add the water and wine, raise the heat and bring to a boil. Reduce the heat slightly. Immediately add the clams, cover and steam just until they open, 7 to 10 minutes.
Line a strainer with a cheesecloth and set inside a large bowl. Pour the contents of the pot into the strainer; discard any unopened clams. Set the clams and strained liquid aside separately.
Rinse out the pot, add the remaining 1 tablespoon butter and place over medium heat. Add the bacon and sauté until it just begins to brown. Add the leek and sauté until it begins to soften, 2 to 3 minutes. Sprinkle in the flour and cook, stirring, 1 minute more.
Stirring continuously, pour in the reserved clam liquid and the cream. When the liquid reaches a boil, reduce the heat to a simmer. Add the potatoes and thyme.
Pull the clams from the shells. If they are large, cut them into 1/2-inch pieces. When the potatoes are tender, after about 15 minutes, add the clams and simmer for 1 to 2 minutes more. Season with pepper. Ladle into warmed bowls and garnish with the chives and parsley.
This recipe yields 4 to 6 servings.
Comments: The slightly sweet flavors of the leeks and bacon highlight the natural sweetness of fresh clams in this elaboration of a classic chowder. Fresh bay scallops would also be good prepared this way. Serve with crusty bread or oyster crackers.

Notes:
Recipe adapted from Williams-Sonoma Kitchen Library Series, Soups, by Norman Kolpas (Time-Life Books, 1993)

Nutrition Facts

Servings Per Recipe: 6

Amount Per Serving

Calories: 283

Calories from Fat 66.4%

Total Fat

19g

Cholesterol

63mg

Sodium

41mg

Carbohydrate

18g

Dietary Fiber

Protein

Points 8

Exchanges: 1 Grain(Starch)

Rating: ()

Added On: February 29, 2008

* Williams-Sonoma at http://www.williams-sonoma.com