Nantucket Chowder
E.J Harvey makes his famous Island Quahog Chowder.
The Seagrille Restaurant Clam Chowder
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The Martha Stewart Show, April Spring 2008
- Yield Makes about 5 gallons
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Ingredients
- 100 quahog clams, cleaned
- 1/2 pound bacon, chopped
- 1 1/2 cups (3 sticks) unsalted butter
- 2 cups chopped onion
- 2 cups chopped celery
- 2 cups all-purpose flour
- 1 tablespoon chopped fresh thyme
- 5 bay leaves
- Tabasco
- 2 tablespoons Worcestershire sauce
- Freshly ground white pepper
- 16 cups heavy cream
- 5 pounds peeled, chopped russet potatoes
- Oyster crackers, for serving
Directions
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Place clams and 16 cups water in a very large stockpot over medium-high heat. Cover and cook until clams have opened. Drain, reserving liquid, and discarding any unopened clams. Remove clams from shells, discarding shells. Coarsely chop clams and set aside.
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Heat bacon and butter in a second very large stockpot over medium-high heat. Add onions and celery; stir to coat. Add flour and cook, stirring, until thickened, 5 to 6 minutes. Add thyme and stir to combine.
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Add reserved clam cooking liquid and bay leaves; season with Tabasco, Worcestershire sauce, and pepper. Add heavy cream; let simmer for 15 to 20 minutes. Add potatoes; let simmer 15 to 20 minutes. Add reserved chopped clams and cook until just heated through.
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Serve hot with oyster crackers.
Yes, I'd like to know how many servings this makes, including the size of each serving.
Thanks
Luckily we froze the liquid from quahogs that we had in Maine last fall and used that. Unfortunately I had to use canned clams, but followed the rest of the recipe, halving it. Enjoyed the program showing the taking of the clams and making the soup. It is truly a great tasting clam chowder!
Five GALLONS???? I'm not going to run my car with with this...just eat it! How much is that in SERVINGS please?