Clam Chowder with Spanish Onions
Recipe by Annie Copps of The Daily Dish. This recipe includes all the traditional ingredients of true New England clam chowder: It's rich and thick without being glunky because we've all had that bad bowl of glue.
- 7 lbs. cherrystone clams well-scrubbed and rinsed
- 3 cups water
- 4 strips bacon finely chopped
- 1 medium Spanish onion diced small
- 2 tablespoons flour
- 3 large red potatoes cut into 1/2-inch dice
- 1 teaspoon chopped fresh thyme
- 2 tablespoons chopped fresh parsley
- 1 cup heavy cream
- In a large soup pot over high heat, add clams to 3 cups water. Bring to a boil and cook just until clams open, about 10 minutes. Remove clams from broth and set aside. (Discard any clams that don't open.) Strain broth through a sieve lined with a coffee filter and set aside.
- Clean your soup pot; then over medium-high heat, sauté bacon until it's browned and fat is rendered. Using a slotted spoon, remove bacon to a paper towel. Discard all but 2 tablespoons of bacon fat.
- Add diced onion to the pot and sautê until translucent. Stir in flour and cook 1 minute, being careful not to brown. Whisk in reserved clam broth. Add potatoes and thyme, and simmer 10 minutes.
- Remove clams from shells, reserving liquid, and chop roughly. Strain liquid; then add clams and liquid to the pot. Stir in parsley and cream and cook just long enough to heat clams through, about 3 minutes.