Recipe courtesy of David Rosengarten
Yield:
6 servings
Level:
None

Ingredients

Directions

If using fresh clams, shuck them over a bowl to catch their juices. Measure 2 cups of juices, transfer to a small saucepan and heat just to boiling. Meanwhile, in a soup pot heat butter over medium-high heat, add leeks, celery and pepper and saute, stirring, for 10 minutes, without browning. Reduce heat and whisk in flour. Cook, stirring constantly, for 2 minutes. Whisk in boiling clam juice and fish or chicken stock and heat to simmering. Add potatoes. Squeeze tomatoes with your hands into soup pot. Stir in thyme leaves. Simmer for 20 minutes.

In a food processor blend 2/3 cup of clams to a puree; coarsely chop remaining 1 1/3 cups clams. When ready to serve, reduce soup to barely simmering and vigorously stir in pureed clams. In a small saucepan combine coarsely-chopped clams with a ladleful of chowder and heat for 20 seconds over low heat. Divide chowder among soup bowls and top each portion with some chopped clams. Garnish with thyme sprigs.

Categories:

IDEAS YOU'LL LOVE

Manhattan Clam Chowder

Recipe courtesy of Michael Lomonaco

Grilled Clams with Garlic Butter

Recipe courtesy of Jasper White

Clam Chowder

Recipe courtesy of Courtney Weiner

Clam Chowder

Recipe courtesy of Sandra Lee

Clam Chowder

Recipe courtesy of Alton Brown

Clam Chowder

Recipe courtesy of Union Oyster House

Clam Chowder

Recipe courtesy of Wolfgang Puck

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking