Clam Chowder

    Clam chowder is often served in restaurants on Fridays in order to provide a seafood option for those who abstain from meat every Friday, which used to be a requirement for Catholics before liturgical changes in Vatican II, and on Fridays during Lent. Though the period of strict abstinence from meat on Fridays was reduced to Lent,the year-round tradition of serving clam chowder on Fridays remains. It is believed that clams were added to chowder because of their relative ease to collect.There are many varieties like New England Clam chowder,Manhattan Clam Chowder,Rhode Island clam chowder,Delaware clam chowder,Outer Banks clam chowder, Minorcan clam chowder Etc.Here we are trying the New England clam chowder 

New England clam chowder

Ingredients -

1.2kg Whole Baby Clams, reserve juice

6 slices Bacon, cooked crisp, drained, crumbled and set aside.

1 dash White or Cooking Wine

1 small Onion, chopped

4 inside stalks Celery, sliced, with leaves

2 medium Carrots, thinly sliced

5 cloves Garlic, pressed

7ml Worcestershire Sauce

5gm Thyme Leaves

1.1L Heavy Whipping Cream

445 gm Red Potatoes cubed, with skins

240ml Clam Juice

15 ml Butter

1 Bay Leaf 

Salt and Fresh Ground Black Pepper, to taste

1 Lemon, cut in wedges

Preparation:

1.Heat butter in a stockpot.

2.Sauté onion, celery, carrots, and garlic in butter or wine until vegetables are soft..

3.Stir in cubed potatoes and clam juice.

4.Bring to a gentle boil.

5.Reduce heat to low. Cover stockpot and simmer 15 minutes, or until potatoes are tender.

6.Stir in whole baby clams and reserved liquid, Worcestershire sauce, thyme leaves, heavy whipping cream, bay leaf, and crumbled bacon.Simmer for 15-20 minutes.Remove from fire and serve with lemon wedges. 

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