01/25/2016
Rizzoli, the publisher of Real Maine Food, is sharing this clam chowder recipe today to help warm up you snowbound East Coasters. Styled by Vanessa Seder, designed by Jennifer Muller and photographed by moi.
January is National Month!
To celebrate, here is the 2nd of 3 free soup recipes to keep you warm.
Hurricane’s Clam Chowder
From “Real Maine Food”
Serves 4
2 tablespoons unsalted butter
1/2 small onion, finely minced
1/2 stalk celery, finely minced
2 medium red potatoes, peeled and cut into 1/2-inch cubes
3 cups clam juice (if you’re in Maine, look for Bar Harbor Clam Juice)
1/2 tablespoon fresh thyme, or 1/2 teaspoon dried thyme
1/2 tablespoon Worcestershire sauce
1/2 teaspoon fine sea salt
Freshly ground black pepper
1 cup chopped fresh clams
1 cup heavy cream
Oyster crackers or crusty bread, for serving
In a heavy stockpot or Dutch oven, melt the butter over medium heat. Add the onion and celery and saute. until golden and reduced in bulk, about 7 minutes. Add the potatoes, clam juice, thyme, Worcestershire sauce, salt, and pepper to taste and stir to combine. Cover and bring to a boil. Reduce the heat to maintain a simmer, and cook, stirring occasionally to keep from burning on the bottom, until the potatoes are soft, about 20 minutes.
Stir in the clams and continue to cook for 5 minutes; add the cream to the mixture and bring to a simmer, but do not boil, about 10 minutes. Serve with oyster crackers or crusty bread.
