New England Clam Chowder Recipe

The best day to make yourself that perfect pot of easy clam chowder, is when you find fresh little wild clams at the market at a good price. Summer, winter, rain or shine, any day is a great day to dive into a bowl of wild clam chowder .

New England Clam Chowder

Ingredients :

• 1tablespoon extra virgin olive oil
• 4 tablespoon salted butter
• 4 tablespoon  all purpose flour
• 8 oz clam juice
• 3 inch small golden potatoes – diced into 1/2 cubes
• 1 bay leaf
• 10 sprigs of thyme
• 1 small onion
• 4 cloves garlic
• 2 oz x 6.5 cans of wild clams with juices
• 2 lb fresh baby clams
• 10 peppercorns
• 1 c organic heavy cream
• 1cup carrot
• sea salt to taste
• freshly cracked black pepper to taste
• Red pepper flakes for garnish optional

Instructions

• Heat up 1 tbsp of the olive oil in a larger cast iron pot. Add the garlic cloves and pan sear until golden. Transfer to a plate.
• Add 3 tbsp of the butter and sauté the onion with a pinch of sea salt until translucent. Whisk in the flour and cook for a few minutes making sure not to burn it. Add the clam juice and continue whisking until thickened.
• Pour in the water, add the garlic, peppercorns and potatoes and carrot bring to a simmer. Add the bay leaf and thyme and simmer together until the potatoes are tender, about 10 minutes.
• Add In the canned clams with their juices and the fresh clams. Simmer until all the clams have opened, the ones that do not open you must discard.
• Meanwhile whisk the cream add it to the pot with the chowder and give it a stir to incorporate. Remove from heat and stir In the cold butter for a silky creamy finish.
• Adjust seasonings with sea salt as every clam juice can contain different amounts of the sea water.
• Serve garnished with fresh thyme leaves, snipped chives and a drizzle of extra virgin olive oil on top and Serve .