It’s quite a claim to state that one has a recipe for the World’s Best Clam Chowder isn’t it?  Well, I’ve formulated a recipe that is easy to follow, and yields an unforgettable result. This velvety, rich soup will leave your family and friends begging for more!

Prep time          1 hour

Serves                12-14 people

You will need:

A sanitized cutting board with sharp chef’s knife

Large metal bowl

Strainer

Large wooden spoon

Large non-reactive stainless steel soup pot

Lemon Zester

Ingredients      

8 slices good quality, thick-cut bacon (don’t skimp- ask your butcher for help!)

½ pound, or 2 sticks of unsalted butter

2 cups chopped sweet or Vidalia onion

2 cups peeled, chopped carrots

2 cups chopped celery

2 cups unbleached flour

46 ounces clam juice

2 cups half & half

2 cups whole milk

1 quart heavy cream

1 cup white wine

6 cups new, or redskin potatoes cut into 1-inch cubes

6 cups fresh razor clams (regular store-bought clams will suffice too)

Zest of 2 lemons

½ teaspoon nutmeg

2 tablespoons fresh cracked black pepper

2 tablespoons coarse sea salt (Kosher or table salt is an acceptable substitute)

¼ cup chopped Italian flat-leaf parsley

Directions

Cut the onions, carrots and celery into 1/2 cubes.  Set aside.

Mire Poix- Onions, Carrots and Celery

Zest two lemons- set aside

Lemon Zest

Cut the redskin potatoes into symmetrical 1-inch cubes.

Redskin Potatoes

Place a medium-sized stainless steel pot on high heat filled with 2-3 quarts of salted water.

Once the water has come to a boil, add the potatoes to the water and stir.

After 3 minutes, remove and strain the cooked potatoes from the boiling water while they’re still form to the bite.

Immediately put the potatoes in an ice bath- this will stop the cooking process.  The procedure is called shocking.

Redskins in an Ice Bath being Shocked

Cut the thick cut bacon into thin strips- this type of cut is called julienne.

Delicious Thick-Cut Bacon

Julienne Bacon

Place the julienne strips of bacon in the soup pot over medium heat and slowly render until the bacon becomes light brown.

Add the butter and stir until melted.

Butter and Bacon

Add the onions, carrots and celery.  Cook the veggies stirring often with a wooden spoon until lightly caramelized, approximately 5-7 minutes.

Onions, Carrots and Celery

Add the flour to the vegetable mixture and stir continuously for 7 minutes.  The flour, mixed with the fat becomes a roux- this is a thickening agent.  This is a critical step- do not step away from the stove, and be careful to scrape the bottom of the pan as you stir.

Veggie, Fat, and Flour Mixture

Next, add the clam juice, ½ & ½, whole milk, heavy cream, and white wine and stir with a wooden spoon.  Continue stirring for 8-10 minutes, until the fat and liquid become shiny and free of any lumps.

Add the potatoes, and clams.  Stir until incorporated.

Shiny Bechamel-

Lastly, add the nutmeg, fresh-cracked black pepper, coarse sea salt, lemon zest, and fresh parsley.

Serve immediately with crumbled bacon and fresh chopped parsley for garnish.

World’s Best Clam Chowder Recipe

Enjoy!