New England Clam Chowder (Razor Clams)
- 3 qt
- 1/3 > c
- clam base
- 18 c
- cube potatoes (1 inch ) soaked for 1 hour in heavy salted ice water
- 8-16 oz
- bacon, crumbled
- 3 c
- onions diced
- 1 1/2 c
- celery diced leaves and all
- 1 tsp
- thyme, dried
- 1 1/2 tsp
- white pepper
- 1 c
- 1 c
- 1/3 c
- carrot, fine shredded
- 3 c
- heavy cream
- 2 lb
- razor clams or a much as you like !
How to Make New England Clam Chowder (Razor Clams)
- 1Peel and cube potatoes and soak in heavy salted water for an hour. ( 1 cup salt to a gallon. ) This is a trick my Dad showed me. Soaking potatoes in salt water helps them keep their shape and not break down during cooking.
- 2Saute you onions and celery in a little bit of butter or bacon grease.
- 3Make your clam broth. Make sure that your broth is cold before adding the potatoes. You can use clam juice if you like but I find that way to expensive. You can find clam base at a Cash and Carry restaurant supply store. Or on line. A 16 oz. jar will make 5 gallons of broth and runs about 7 dollars and keeps forever in the fridge.
- 4Add potatoes, celery, onions, thyme, white pepper, and bacon to cold broth. Bring to a boil, Reduce heat and simmer for 10 minutes or until potatoes are tender. If using canned add juice from the can now.
- 5Make your rue. Melt the 1 cup butter over medium heat and whisk in the flour making sure the is no lumps. Turn down to med- low and stir for 5 minutes or until very lightly browned. Let cool slightly.
- 6Add your shredded carrot to the pot. Remove 2 cups of stock and mix with cream and gradually mix in with your rue. Bring to a boil and cook and stir for 2 minutes or until thickened.
- 7Gradually stir into potato mixture.
- 8Add your clams. If using canned add juice from can. Cook for 5-10 minutes or until heated through and clams are done. Salt and pepper to taste.