The Best Clam Chowdah Evah Recipe

"This chowder, or as they say in New England, "chowdah", will keep you feeling cozy and toasty throughout the cold wintry months or during summer where fresh clams seem to boom in the New England shores. For winter, you can make it as the first course for the Feast of The Seven Fishes or just tuck it away until the temps really drop. Source: Chef Jason Santos from his Cookbook: "Simple Fancy: A Chef’s Big-Flavor Recipes for Easy Weeknight Cooking"."

Step by Step Method

Smoked Oyster Crackers:

Step 1

Preheat the oven to 350ºF (177ºC). Mix the liquid smoke, salt, and butter in a small pot and melt. Place the crackers in a medium-sized bowl, pour the butter mixture over the crackers, and toss until all crackers are coated. Spread on a sheet pan and bake for 4 to 6 minutes. Remove from the oven and allow to cool. Store in an airtight container at room temperature.

Chowder

Step 2

In a pot over medium heat, melt the butter. Add the bacon and cook until it begins to crisp, about 10 minutes. Add the celery - bay leaves, and sauté until the vegetables soften, about 6 minutes. Stir in the flour and cook for 2 minutes—do not allow the flour to brown.

Step 3

Gradually whisk in the clam juice. Add the clam meat and potatoes and simmer everything for 10 to 15 minutes to blend the flavors, stirring frequently. Finish with the parsley and 2 tablespoons (6 g) of chives.

Step 4

Cool the chowder base until ready to use. When you are ready to use it, heat the chowder base with enough heavy cream to reach your desired consistency and season with the salt and pepper, if necessary. Remove the bay leaves. Garnish with half of the smoked oyster crackers, and the remaining 2 tablespoons (6 g) of minced chives.