In honor of National Chowder Day (yes, that's a thing), we asked Chef Arturo Franco Camacho of Shell & Bones in New Haven CT to share his recipe for their very delicious Clam Chowder. The recipe is delightfully simple but is layered with flavors that create a deeply delicious rich chowder.
Shell & Bones Clam Chowder Recipe
Courtesy: Executive Chef Arturo Franco-Camacho
1½ cups water
½ cup dry white wine
50 littleneck clams
2 tablespoons unsalted butter
1 tablespoon bacon fat
½ cup diced bacon
1 large Spanish onion, diced
3 garlic cloves, minced
2 cups diced celery
3 sprigs thyme, chopped
2 bay leaves
1½ pounds (about 2 cups) Yukon gold potatoes, peeled, cut into ¼-inch dice
2 cups heavy cream
2 tablespoons parsley, chopped
Salt and pepper to taste
Oyster crackers, Saltines, potato chips for garnish
Pour the water and wine into a large pot. Bring to a boil at high heat. Add clams, cover and cook until they open, about 5 minutes. Remove clams to a bowl. Strain liquid and reserve. When they have cooled, set aside 6 clams in the shell, remove remainder from their shells and cut into small pieces.
Melt butter and bacon fat in a pan over medium heat, add bacon and cook until bacon is crisp, 4-6 minutes. Add onion, garlic, celery, thyme and bay leaves. Saute until onions are translucent, about 4 minutes. Add potatoes, clam juice and heavy cream. Simmer until potatoes are tender, 8-10 minutes. Discard bay leaves. Add chopped clams and parsley, stir and serve.
If serving the next day, remove clams from refrigerator and let them come to room temperature. Reheat soup, return clams to the chowder, stir in parsley and adjust seasoning with salt and pepper.
Serve with crackers, Saltines or potato chips. Place a reserved clam in the shell on top of each bowl. Sprinkle crispy bacon on top if desired.
Makes 6 servings.
Shell & Bones Oyster Bar & Grill