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                                                                  What constitutes a true New England clam chowder is a matter of much debate. While some argue that chowder needs to be thick and creamy, others call for cream to be served alongside the clear broth and added to your liking. We’ve taken the middle ground with this recipe and created a chowder with just enough creaminess to coat the back of a spoon. Game plan: While preparing the vegetables for the soup, make sure to save all the peelings and scraps (except the potato skins) to steam with the clams.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 small lb hard shell clams
                                                                  • Yes No 1 medium yellow onion, and scraps
                                                                  • Yes No 1 medium celery stalk, and scraps
                                                                  • Yes No 1 medium carrot, and scraps
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 3 oz smoked bacon
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 3 medium red potato
                                                                  • Yes No 1 cup clam juice
                                                                  • Yes No 1 tbsp minced thyme
                                                                  • Yes No 1 medium bay leaf
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 2 tbsp flat leaf parsley
                                                                  • Rinse clams under running water, discarding any that are open or have broken shells. Combine peels and scraps of onion, celery, and carrot with clams in a Dutch oven or large, heavy-bottomed pot with a tightfitting lid. Add 1/2 cup of the water, cover the pot, and cook over high heat until most of the clams have opened, about 10 minutes.
                                                                  • Drain clams in a cheesecloth-lined mesh strainer set over a large bowl, reserving the liquid. When the clams are cool enough to handle, remove the meat from the shells and reserve it, discarding any clams that did not fully open. Discard the clam shells and vegetable peels and coarsely chop the clam meat (you should have about 1 cup). Measure the reserved clam cooking liquid; you should have about 2 cups. If you have less, add enough water to equal 2 cups. Set aside.
                                                                  • Rinse out the Dutch oven or large pot, dry it, and return it to the stove over medium heat. Add bacon and cook until the fat is rendered and the bacon is beginning to crisp, about 6 minutes. Add diced onion, celery, and carrot and season well with salt and freshly ground black pepper. Cook, stirring occasionally, until onions are tender and translucent, about 7 minutes. Add garlic and cook until just soft, about 2 minutes more.
                                                                  • Add flour and cook, stirring constantly, until flour is no longer raw tasting, about 2 minutes.
                                                                  • Stir in wine and cook until mixture begins to thicken, about 1 minute. Drain reserved potatoes and add to mixture. Add reserved clam cooking liquid, bottled clam juice, thyme, bay leaf, chopped clam meat, and remaining 1 cup water and bring to a boil. Reduce heat to medium low and simmer until potatoes are tender, about 25 minutes.
                                                                  • Stir in cream and parsley, adding additional salt and pepper as desired, and serve.
                                                                  Cuisine:YesNonew england
                                                                  Yields: 6servings
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