I have a new class for this quarter and a new Chef. Our Chef is from the New England area so for our first visit around American Regional Cuisine we are visiting the New England Area. First up, New England Clam Chowder. This is the real deal. Chef gave us an entertaining talk about how frustrated he gets when he goes to a restaurant and sees someone calling clam chowder “New England Style” when it has corn, tabasco, or any other foreign ingredients. Keep it simple, this is the traditional recipe and just about everything you eat out at restaurants is just a chowder, not New England Clam Chowder….unless it’s this recipe.  Oh, you also have to say it right, it’s not Chowder it’s Chowdaaaaaaahhhh!

Equipment:

• Small stock pot

Ingredients:

• 2 cups clams
• 2 cups water or clam juice
• 1/4 salt pork, minced
• 1/2 cup onion, small dice
• 1/2 cup celery, small dice
• 1 1/2 tsp. thyme
• 1 tbsp. flour
• 2 cups milk, scalded
• 4 cups, potatoes, medium to large dice
• 1/2 cup heavy cream
• 2 tbsp. parsley
• Salt and White pepper, to taste

Procedure:

1. Steam the whole clams in a covered pan using the 2cups water until they open.
2. Strain the broth through a filter or cheesecloth and reserve.
3. Remove from the shell, chop, and reserve clams.
4. Render the salt pork slowly
5. Add the onion and celery and cook slowly until translucent. Add the thyme; cook 1 minute.
6. Stir in the flour and cook to make a blond roux.
7. Add reserved broth or clam juice and milk gradually, and incorporate to a smooth consistency. Bring to a simmer and simmer for 25-30 minutes.
8. Add the potatoes and cook until tender.
9. Add reserved clams and the cream; bring to a simmer.
10. Add remaining ingredients and correct seasoning.