Friday, March 15, 2013

New England Clam and Sweet Potato Chowder - Bobby Flay Cooks American

2 cups white wine
2 cups water
48 littleneck clams, scrubbed
Bottled clam juice (optional)
2 cups heavy cream
2 cups whole milk
1/4 pound slab bacon, cut into 1/4-inch dice
2 medium onions, chopped
2 stalks celery cut into 1/4 inch dice
2 tablespoons flour
2 large sweet potatoes, peeled and cut into 1/2-inch dice
Salt and freshly ground white pepper
Hot sauce

Bring the wine and water to a boil in a large covered saucepan. Add the clams, cover the pot, and cook, shaking the pan occasionally, until all the clams have opened. Discard any clams that have not opened. Lift out the clams with a slotted spoon and set aside. Strain the liquid through a fine strainer into a bowl. This should yield about 5 cups liquid; add bottle clam juice to make 6 cups. Remove the clams from their shells and roughly chop the meat.

Combine the heavy cream and milk in a medium saucepan and bring to a boil. Reduce heat to low and simmer until reduced by half.

Meanwhile, cook the bacon in a large saucepan over medium-high heat, stirring often, until golden brown. Transfer the bacon to a plate and pour off all but 3 tablespoons of the bacon fat. Add the onions and celery to the pan and cook until soft. Add the flour and cook, stirring constantly, for 2 minutes. Add the reserved clam broth, stir well, and bring to a simmer. Add the potatoes and cook until just soft but not mushy.

Add the cream mixture to the chowder and heat through over low heat. Add the chopped clams and the bacon, mix well, and season with salt, white pepper, and hot sauce to taste.

Makes 8 servings.

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