Name: Katie Renda's Winning Clam Chowder
Prep time: 25 min
Cook time: 40 min
Yield: 4
Cuisine: Asian
Ingredients: 2 lbs littleneck clams, cleaned and soaked 30 minutes; 4 oz bacon, diced; 1 medium yellow onion, diced fine; 2 celery stalks, diced fine; 3 cloves garlic, minced; 2 medium Yukon gold potatoes, peeled and cut into ½-inch cubes; 3 cups clam broth from steaming, plus 1 cup fish stock; 2 bay leaves; 1 tsp fresh thyme leaves; 3 tbsp butter; 3 tbsp all-purpose flour; ½ cup heavy cream; ¼ tsp cayenne pepper; Sea salt and cracked black pepper to taste

Clam Chowder

25 min Prep

40 min Cook

4 Serves

Ingredients

2 lbs littleneck clams, cleaned and soaked 30 minutes
4 oz bacon, diced
1 medium yellow onion, diced fine
2 celery stalks, diced fine
3 cloves garlic, minced
2 medium Yukon gold potatoes, peeled and cut into ½-inch cubes
3 cups clam broth from steaming, plus 1 cup fish stock
2 bay leaves
1 tsp fresh thyme leaves
3 tbsp butter
3 tbsp all-purpose flour
½ cup heavy cream
¼ tsp cayenne pepper
Sea salt and cracked black pepper to taste

Instructions

Place clams in a heavy pot with ½ cup water, cover, and steam over high heat for 8-10 minutes until shells open. Discard any unopened clams. Remove meat, chop into bite-sized pieces, and reserve. Strain broth through cheesecloth into a bowl, yielding approximately 3 cups; set aside.
In a large Dutch oven, cook diced bacon over medium heat for 6 minutes until fat renders and bacon is crispy. Remove with a slotted spoon and set aside, leaving 2 tbsp fat in pot.
Add diced onion and celery to the bacon fat, sauté over medium heat for 5-6 minutes until softened and translucent. Add minced garlic and cook for 1 minute until fragrant. Do not brown.
Add 3 tbsp butter to the pot and sprinkle 3 tbsp flour over the vegetables. Stir constantly for 2 minutes to create a blonde roux, cooking out the raw flour taste without browning.
Slowly whisk in the reserved 3 cups clam broth and 1 cup fish stock, stirring constantly to prevent lumps. Bring to a simmer over medium-high heat and cook for 2 minutes to thicken slightly, creating a silky base.
Add cubed potatoes, bay leaves, and fresh thyme. Reduce heat to medium and simmer for 15-18 minutes until potatoes are fork-tender. Season with cayenne pepper, ½ tsp sea salt, and ¼ tsp cracked black pepper.
Stir in reserved clam meat and cooked bacon. Pour in heavy cream and stir to combine. Simmer for 3-4 minutes until heated through, bringing the internal temperature to 165°F. Do not boil, as this breaks the cream.
Taste and adjust seasoning with additional salt and pepper. Remove bay leaves. Serve immediately in warm bowls, garnishing with fresh thyme and cracked pepper if desired.

Inspired by Katie Renda’s winning clam chowder. This is a plausible recreation, not the chef’s original recipe.