New England Clam Chowder with Johnny Cakes
"A spectacular side from Carla Hall!..."
INGREDIENTS
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8 pounds littleneck clams (cleaned, open or cracked clams discarded)
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4 cups water
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4 strips bacon (finely chopped)
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2 stalks celery (finely diced)
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1 small yellow onion (peeled, finely diced)
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1 medium leek (white and light green parts only, thoroughly rinsed, finely diced)
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1/2 cup all-purpose flour
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4 sprigs fresh thyme
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2 and 3/4 cups whole milk
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2 bay leaves
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1/8 teaspoon nutmeg (freshly grated)
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1 small Yukon gold potato (peeled, finely diced)
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1/4 small celery root (peeled, finely diced)
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4 scallions (root ends removed, thinly sliced)
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1/2 cup heavy cream
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1 lemon (zested)
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Kosher salt and freshly ground black pepper (to taste)
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3/4 cup water
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3/4 cup white cornmeal
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1/3 cup milk
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Kosher salt and freshly ground black pepper (to taste)
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2 tablespoons unsalted butter
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