New England Clam Chowder
It’s tough to find real chowder in this city, so we promised we would always have delicious homemade chowder by the cup or bowl at McKiernan. Ours is made with fresh Carr’s PEI clams.
Recipe information
Yield
Serves 4 to 6
Ingredients
Preparation
Step 1
In a large stockpot, melt the butter over medium heat. Add the celery, onions, and bacon and cook for 6 to 7 minutes, or until the onion is translucent and the bacon is cooked and glossy but not yet crisp.
Step 2
Add the spuds and flour to the pot and stir steadily until all of the bacon fat and butter drink up the flour. (A flat spatula and flat-bottomed pot make a difference to the job, since once the flour is in the pot, it sticks in about 4 minutes if you’re not paying attention.) Add the milk and drop the heat to low. Season with salt and pepper and leave the chowder to cook, uncovered.
Step 3
Meanwhile, in another large stockpot, combine the clams and the beer over high heat. Use only half of the beer; drink the rest. Too much beer will make the chowder curdle. Cover and cook for about 5 minutes, or until the clams open. Remove from the heat, uncover, and pick out and discard any clams that failed to open. When cool enough to handle, remove the clams from their shells, capturing any juice in the pan. Discard the shells and set the meats aside. Strain the juice through the finest-mesh sieve available and set aside.
Step 4
Slice the clam meats. Check to see if the potatoes are cooked, and if they are, add the clam meats and strained juice.
Step 5
The chowder is ready to eat, but it is better when it is one day old. Cover and refrigerate and reheat the next day, adding more milk if it is too thick. Serve with Pringles on the side and topped with chives and celery heart. Repeat recipe twice a week for 2 years.
