Tag Archives: clam

Summer Reflections: Clam Chowder

Posted by Lynda Balslev 

This week I am traveling in Stockholm and it’s surrounding archipelago. While I’ve visited the beautiful capitol before, I have never ventured into Stockholm’s surrounding archipelago which consists of some 24,000 islands. Within an hour you can find yourself on a tiny island surrounded by nature, and feel as if you are light years from the maddening crowd. More on that later, but in the meantime, I post this from the small island of Grinda.  With the outside air cool and fresh and a fire crackling inside the Grinda Wardshus great room, I can’t help but think of Clam Chowder. Blame it on my New England roots, all right, but a bowl of chowder sings summer to me – no matter if it’s a sunny day at the beach or an afternoon cloaked in fog.

Clam Chowder
Use the smallest clams you can get your hands on, such as little necks, middle necks, or, if you are on the U.S. west coast, manila clams. Serves 4 to 6.

1 tablespoon extra-virgin olive oil
2 slices bacon, cut into 1/2-inch pieces
1 medium yellow onion, coarsely chopped
1 large leek, white part only, thinly sliced
1 small celery root, peeled, cut into 1/2-inch dice
1/2 pound small fingerling potatoes, cut in 1/4-inch coins
1 1/2 cups whole milk
1 cup heavy cream
1/2 cup chicken stock
1 bay leaf
3 sprigs fresh thyme
12 manila or middle neck clams or 24 little neck clams
Salt and freshly ground black pepper

Heat the oil in a large pot over medium heat. Add the bacon and fry until the fat is nearly rendered (it will continue to render as the vegetables cook). Add the onion and leek and sauté until softened, about 2 minutes. Add the celery root and potatoes. Sauté until the vegetables being to soften, about 5 minutes.  Add the milk, cream, stock, bay leaf and thyme. Bring to a boil, then add the clams. Reduce heat to medium-low, cover and cook until clams open, stirring occasionally, 8 to 10 minutes. Discard any unopened clam shells. Season to taste with salt and pepper. Serve hot garnished with fresh thyme sprigs.

Clam Chowder

~ Clam Chowder with Root Vegetables and Thyme ~

I happened to have some left over clams this week. While you scratch your heads and think, who and why would anyone have left over clams, – I’ll just say that they were the delicious vestiges of the next round of the Lambs and Clams Contest, sponsored by the Charleston Food and Wine Festival. For more details on that, you will have to tune in next week for my official post and submission. Until then, let’s talk leftovers. More specifically, let’s talk chowder.

I don’t know about you but when the weather chills down, I can’t think of anything more comforting than a bowl of piping hot, creamy chowder – blame it on my New England roots. So, this week, as the temperatures dropped and we had a deluge of rain, I found myself in the possession of some lovely clams,  and I made this chowder. Use the smallest clams you can get your hands on, such as little necks, middle necks, or, if you are on the U.S. west coast, manila clams. Typically, onions and potatoes accompany clams in a chowder. In this soup, I’ve also added leeks, celery root and turnips, which add flavor to the creamy broth, while maintaining a nice white color theme.

Clam Chowder
Serves 4 to 6

1 tablespoon extra-virgin olive oil
2 slices bacon, cut in 1/2-inch pieces
1 medium yellow onion, coarsely chopped
1 large leek, white part only, thinly sliced
2 large black radishes or 1 medium white turnip, peeled, cut in 1/2-inch dice
1/2 small celery root, peeled, cut in 1/2-inch dice
1/2 pound small fingerling potatoes, cut in 1/4-inch coins
1 1/2 cups whole milk
1 cup heavy cream
1/2 cup chicken stock
1 bay leaf
3 sprigs fresh thyme
12 manila or middle neck clams or 24 little neck clams
Salt and freshly ground black pepper

Heat oil in a large pot over medium heat. Add bacon and fry until fat is nearly rendered (it will continue to render as the vegetables cook). Add onion and leek and sauté until softened, about 2 minutes. Add turnip, celery root and potatoes. Sauté until vegetables soften, about 3 minutes.  Add milk, cream, stock, bay leaf and thyme. Bring to a boil. Add clams. Reduce heat to medium-low, cover and cook until clams open, stirring occasionally, 8 to 10 minutes. Discard any unopened clam shells. Season to taste with salt and pepper. Serve hot garnished with fresh thyme sprigs.