new england style clam chowder

I don’t think many dishes scream comfort as much as a piping hot bowl of clam chowder, during a rainstorm, under a blanket, while watching a movie.

Specific, I know. But it’s a vibe.

Ingredients:

1 1/2 lbs fresh clams, about 24

4 cups water

1 Tbsp evoo

1 12 oz pack of bacon, chopped

5 scallions, sliced

5 ribs of celery, ends trimmed, chopped

2 russet potatoes, peeled and chopped

1 cup white wine

1 1/2 cup chicken stock

1 1/2 cup reserved and strained cooking water from cooking clams

8 stalks of thyme, stems discarded

2 cups heavy cream

1 cup half and half

1 1/2 tsp salt

4 Tbsp butter

Directions:

Rince clams under cold water to remove sand. Discard any clams that won’t close under water.

Place clams in a medium stock pot and cover with water.

Bring to a boil. Once boiling, turn down and simmer for 2 minutes. All clams should be opened. Discard any that have not opened.

Drain clams, removing meat from shells and setting aside. Reserve and strain 1 1/2 cups of the cooking liquid.

In a large dutch oven, heat evoo until shimmering.

Add chopped bacon, and sauté on medium heat until cooked.

Turn heat down to low and remove bacon. Set aside on paper towels to drain.

Add white and light green part of scallions to the bacon fat. Save the dark green slices for toppings.

Sauté onions for 3 minutes.

Add celery and potatoes. Stir to combine. Sauté for 5 minutes.

Add white wine, and sauté for an additional 5 minutes.

Add chicken stock and reserved clam water. Bring to a boil.

Reduce heat to a simmer, and in thyme leaves, and then let cook for 20 minutes, until potatoes are fork tender.

Whisk in cream, half and half, salt, and 4 Tbsp of butter. Let simmer an additional 5 minutes.

Ladle into bowls and top with crispy bacon and sliced scallions.