Review: The Ancestral Table | New England Clam Chowder
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Ingredients
Instructions
  1. Scrub the clams with a stiff brush and rinse thoroughly under cold water.
  2. Soak clams in cold water for 30 minutes, then drain and rinse again.
  3. Place clams in a stockpot with 3 cups water and steam on high heat for about 4 minutes or until the clams are just slightly open.
  4. With tongs, remove clams and transfer them to a bowl to cool; pour out and reserve all the liquid from the clams along with the water used to steam them.
  5. Once cool, pry open shells and remove clam meat (use a paring knife if needed).
  6. Chop the clams into thirds and mix them with the canned clams.
  7. Add the juice from the canned clams to the other reserved liquid.
  8. In the same stockpot, sauté the bacon on medium heat until crispy. About 6 minutes.
  9. Add onion and sauté until translucent, about 5 minutes.
  10. Stir in rice flour and sauté until toasted, about 2 minutes.
  11. Add potatoes, bay leaf and the reserved clam liquid (don't pour in the last of the liquid if it looks gritty).
  12. Simmer on medium-low heat for 15-20 minutes or until potatoes are tender. Do not overcook.
  13. Remove the bay leaf and stir in the cream and clam meat. Bring to a simmer and simmer for 2 minutes, stirring often.
  14. Add pepper to taste, and salt if needed.
  15. Stir in parsley and serve.
Recipe by Pastured Kitchen at https://www.pasturedkitchen.com/blog/review-the-ancestral-table-new-england-clam-chowder/