I clipped this recipe from the local newpaper years ago & never had the chance to use it. I finally made it for a Superbowl party I attended. It was awesome!!! My dad, who has trouble swallowing and has not eaten a full meal in 3 years, scarfed down 2 huge bowls.
Beware though, it was pretty pricey to make, but worth every penny. Make sure you taste before adding any salt at the end. When I made it, I did not need to add any.
NEW ENGLAND CLAM CHOWDER
1 ½ cups dry white wine
1 ½ cups water
2 ½ to 3 dozen little neck clams
2 large red potatoes scrubbed and cut into ½ inch cubes
6 thick slices of bacon
1 large onion minced
6 celery ribs minced
6 baby carrots minced
6 tablespoons flour
3 cups whole milk
1 ½ cups heavy cream
2 tablespoons chopped flat leaf parsley
salt, pepper and paprika to taste
1. Bring wine and water to a boil in a large pot. Gently add the clams, cover and cook over moderate heat, stirring occasionally until the clams open, about 8 to 10 minutes. Transfer the clams to a bowl and let cool, discarding any unopened clams. Strain the cooking liquid and reserve the clam broth. Remove clams from their shells and chop. Rinse out the pot.
2. In a medium pot, cover potatoes with water and bring to a boil. Season with salt and simmer over moderate heat until tender, 8 to 10 minutes; drain.
3. Add bacon to the large pot and cook over low heat, stirring occasionally, until fat has been rendered. Remove the bacon and coarsely chop. Add onion, celery and carrots to the pot and cook until vegetables soften, about 8 minutes.
4. Slowly sprinkle on the flour and cook for 2 minutes, stirring constantly. A little at a time, add the milk, stirring until smooth; then stir in the cream. Add the reserved clam broth to the pot, making sure none of the grit gets in. Add the chopped bacon. Bring the chowder to a simmer over moderate heat, then reduce heat to low and simmer for 15 minutes, stirring occasionally.
5. Add the cooked potatoes to the chowder and heat thoroughly. Add the chopped clams, and simmer for 5 minutes. Add the parsley and season with salt, pepper and paprika to taste. Makes 6 to 8 servings.