MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: New England Clam Chowder
Categories: Soups
Yield: 4 Servings

3 1/2 lb Littleneck clams
Kosher salt and freshly
-ground black pepper
1/2 c Dry white wine
1/4 lb Thick-cut bacon; cut into a
-thick dice
1 md Leek; sliced and washed
1 lg Yukon Gold potato; cut into
-1/2" dice
1/4 Celery root; peeled and cut
-into 1/2" dice
2 Bay leaves
1/2 c Heavy cream
1 c Milk
1/2 c Creme fraiche
1/4 c Parsley; minced
Oyster crackers; to garnish

Scrub clams thoroughly. In a large bowl, submerge scrubbed clams in
salted water so they expunge dirt from inside their shells, at least
10 minutes. Drain clams and rinse.

Heat a heavy, wide pot over medium heat. Add clams and white wine.
Cover and steam just until clams open, 4-7 minutes. Set a dish beside
the stove and use tongs to transfer clams to it as they pop open.
Discard any clams that remain closed. Turn off heat. Remove clams
from the open shells, making sure to capture all their juices in a
bowl. Place shucked clams in a separate bowl and discard their shells.

Wipe pot clean and set it over medium-high heat. Add bacon and cook
until crisp all over, 3-5 minutes. Using a slotted spoon, remove
bacon from pot and set aside. Add leeks to pot and saute until soft,
4 minutes. Add reserved clam juices, diced potatoes and diced celery
root and bay leaves, plus enough water to just cover vegetables.
Bring everything to a simmer, cover pot and cook until potatoes and
celery root are al dente, about 10 minutes. Stir in cream and milk.

Continue simmering until potatoes and celery root are completely
tender and broth thickens enough to coat the back of a spoon, about 5
minutes more. Stir in reserved clams and any accumulated juices in
the bowl along with creme fraiche. Cook until clams warm through,
1-2 minutes, and turn off heat. Add parsley and season with salt and
pepper to taste. Serve hot with oyster crackers.

Recipe by Colin Wyatt

Recipe FROM:
<https://www.wsj.com/articles/quick-clam-chowder-recipe-11675197489>

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