New England Clam Chowder

Name: New England Clam Chowder
Yield: Serves 6 (about 2 quarts)
Cuisine: New England
Ingredients: 7 pounds, medium-size hard-shell clams, such as littleneck, topneck, or small cherrystone, washed and scrubbed clean; 4 slices, thick-cut bacon (about 4 ounces), cut into 1/4-inch pieces; 1 , large Spanish onion, diced medium (about 2 cups); 2 tablespoons, unbleached all-purpose flour; 3 , medium boiling potatoes (about 1 1/2 pounds), scrubbed and diced medium; 1 , large bay leaf; 1 teaspoon, fresh thyme or 1/4 teaspoon dried thyme; 1 cup, heavy cream; 2 tablespoons, minced fresh parsley leaves; , Salt and ground black pepper, or white pepper

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Appears in Cook's Illustrated March/April 1998, America's Test Kitchen TV

Here is an easy clam chowder that won't separate, is economical, and has rich, full-bodied flavor and texture.

SERVES6 (about 2 quarts)

TIME1 hour

has video

WHY THIS RECIPE WORKS

For the ultimate clam chowder recipe that was not too thin and watery or too thick and floury, we settled on medium-size littlenecks or small cherrystones. We chose waxy red boiling potatoes over starchy ones, which tended to disintegrate i...

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