Chef Nicholas Vogels New England Clam Chowder
Ingredients
- 1/2 lb pancetta (cut into 1/2-inch cubes)
- 2 tbsp butter
- 1 cup onion (finely chopped (about 1 medium onion))
- 1 cup celery (finely chopped (about 2 celery ribs))
- 3 sprigs thyme (leaves removed from stems)
- 1 cup clam juice or water ((clam juice is best!))
- 2 1/2 lbs live quahogs (scrubbed)
- 1 quart whole milk
- 1 1/2 lbs russet or Yukon Gold potatoes (peeled and cut into 1/2-inch cubes)
- 2 bay leaves
- Kosher salt and freshly ground pepper
- 1 cup heavy cream
- oyster crackers (for serving)
Instructions
Chef Nicholas Vogel's New England Clam Chowder serves 4 original recipe by southforker.com.
Organization Tags
Tags easily organize your Recipe Library
Comments