Compromise Clam Chowder

Name: Compromise Clam Chowder
Ingredients: 36 large clams (such as Quahogs), or 2 cups shucked fresh clams; 2 cups fresh clam juice, from clams, or bottled clam juice; 4 tablespoons butter; 3 leeks, white parts only, thinly sliced into rounds; 2 celery ribs, minced; 1/2 green bell pepper, minced; 4 tablespoons flour; 2 cups fish or chicken stock; 2 medium potatoes, peeled and diced; 1 (28-ounce) can tomatoes; 1 heaping tablespoon fresh thyme leaves or 1 teaspoon dried, plus 6 sprigs for garnish

11 ingredients

15 steps

Ingredients

36 large clams (such as Quahogs), or 2 cups shucked fresh clams
2 cups fresh clam juice, from clams, or bottled clam juice
4 tablespoons butter
3 leeks, white parts only, thinly sliced into rounds
2 celery ribs, minced
1/2 green bell pepper, minced
4 tablespoons flour
2 cups fish or chicken stock
2 medium potatoes, peeled and diced
1 (28-ounce) can tomatoes
1 heaping tablespoon fresh thyme leaves or 1 teaspoon dried, plus 6 sprigs for garnish

Directions

1

If using fresh clams, shuck them over a bowl to catch their juices.
2

Measure 2 cups of juices, transfer to a small saucepan and heat just to boiling.
3

Meanwhile, in a soup pot heat butter over medium-high heat, add leeks, celery and pepper and saute, stirring, for 10 minutes, without browning.
4

Reduce heat and whisk in flour.
5

Cook, stirring constantly, for 2 minutes.
6

Whisk in boiling clam juice and fish or chicken stock and heat to simmering.
7

Add potatoes.
8

Squeeze tomatoes with your hands into soup pot.
9

Stir in thyme leaves.
10

Simmer for 20 minutes.
11

In a food processor blend 2/3 cup of clams to a puree; coarsely chop remaining 1 1/3 cups clams.
12

When ready to serve, reduce soup to barely simmering and vigorously stir in pureed clams.
13

In a small saucepan combine coarsely-chopped clams with a ladleful of chowder and heat for 20 seconds over low heat.
14

Divide chowder among soup bowls and top each portion with some chopped clams.
15

Garnish with thyme sprigs.