This New Jersey (Red) Clam Chowder recipe is a modification of Emeril Lagasse‘s Manhattan Clam Chowder
Ingredients:
Fresh Raked 2 dozen quahog or large cherrystone clams, scrubbed and rinsed, shucked, opened clam shells discarded
If you do not rake fresh clams and or want to save some time use 1 pt tub of shucked minced clams from the fish market and 1 dozen quahog or “chowder clams” reserve the juice)
- 4 slices bacon, cut into 1/2-inch lengths (I fry up the bacon in the stock pot until crispy remove then suck up 1/2 the grease with a paper towel. You need some grease)
- 2 cups finely chopped onion (I use a whole medium sized onion)
- 1 cup finely chopped celery (3-4 stalks)
- 1/2 green bell pepper chopped
- 3/4 cup diced carrot
- 1 1/2 tablespoons minced garlic
- 3 bay leaves
- 1 1/2 teaspoons dried oregano leaves
- 4 sprigs fresh thyme (you can use dried)
- 1/2 teaspoon crushed red pepper (careful with this)
- 1 1/4 pounds potatoes, peeled and cut into 1/2-inch cubes (about 3 cups) (i generally use 3-4 large Yukon gold potatos)
- 1 cup chicken stock (or broth)
- 6 Jersey Red Plum Tomatoes fresh from the garden (or 1 (28-ounce) Tuttorosso diced tomatoes)
- 1/4 cup chopped parsley leaves (fresh is best)
- Freshly ground black pepper
- Salt (to taste i add this in when all clams are cooked)
Directions:
Shuck 2 dozen clams reserving all juices and bodies. Using a a fine-meshed sieve, strain broth into a bowl. (You should have about 6 cups of clam broth. If not, add enough chicken broth to bring the volume up to 6 cups.) I like to remove the stomach portion of the clam. (If you purchase the tub of shucked clams from the store or fish market typically the stomachs are already removed.) Cut the rest of the clam into 1/2 – 1/4″ pieces. Set clams and broth aside.
In a large heavy pot add bacon and render until golden and crispy. Pour off all fat except 4 tablespoons. Add onions, celery, bell pepper and carrots and cook for 10 minutes, until vegetables are softened. Do not allow to color. Add garlic, bay leaves, oregano, thyme and crushed red pepper and cook an additional 2 minutes. Add tomatoes, parsley, chicken stock, clam juice and clams along with salt and pepper if necessary. Continue to cook for 10 to 15 minutes. In a separate pot bring 4 cups of water to a boil. Peel and chop potatoes onto 1/2″ – 3/4″ squares. Boil until al dente. Drain and add to stock pot to continue cooking for 2 minutes.
Allow chowder to sit for up to 1 hour to allow flavors to meld, then reheat slowly over low fire if necessary. Do not allow to boil.
You can freeze this in servings for up to 6 months or can it for shelf/pantry use.
