Monterey Wharf Clam Chowder

print recipe
email recipe
save recipe
add photo
add review
#118537

Nerd out over some New England flair meets California vibes in this rich Monterey Wharf clam chowder. It's all about the fresh clams in a velvety cream broth.

serves/makes:

ready in:
1-2 hrs

ingredients

6 pounds cherrystone clams
3 medium onions, chopped
1 rib celery (with leaves), cut into 2-inch pieces
1 carrot, peeled and chopped
2 bay leaves
2 cups water
1/2 cup clam juice
1/2 pound bacon, cut into 1/4-inch pieces
1 tablespoon chopped fresh thyme
2 tablespoons unsalted butter
8 small white new potatoes, cut into 1/4-inch pieces
2 cups heavy cream
freshly ground black pepper, to taste
2 tablespoons chopped Italian parsley

directions

Wash the clams well in cold water and put into a heavy soup pot. Add 1 chopped onion, celery, carrot and one bay leaf. Add water and clam juice.

Cover the pot and bring to a boil over high heat. Cook until the clams open, shaking the pot occasionally. Remove clams from their shells, pouring any remaining broth back into the pot. Cover the clams and set aside. Strain the broth through a fine sieve and set aside.

Add bacon to the pot and cook over low heat until slightly crisp, about 10 minutes. Add remaining onions, remaining bay leaf, thyme, and butter. Cook for 15 minutes, stirring, until onions are soft.

Add potatoes and strained broth. Simmer, partially covered, over medium heat for 12 to 15 minutes or until the potatoes are cooked through. Skim any foam that rises to surface.

Meanwhile, coarsely chop the reserved clams. Add them to the pot along with the cream. Simmer over medium heat for 5 to 7 minutes or until the clams are just cooked through. Do not overcook. Season with pepper and stir in the parsley.

Recipe Source: Abalonetti's Seafood Trattoria on the Wharf, Monterey, California