Serves 4
240 min
Chilled Clam Chowder
Recipe GLPR15b5e386f1fb28
A luxurious chilled clam chowder combining fresh littleneck clams and canned clams with bacon, potatoes, and cream. Fresh clams are steamed open in white wine, then their tender meat is added to a rich broth made from clam juice, sautéed shallots, and creamy goodness. The soup is partially puréed for a silky yet textured consistency, then chilled thoroughly and served ice-cold with crispy bacon and fresh parsley.
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Ingredients
4 slices thick-cut bacon, chopped
12 littleneck clams
1/2 cup water
1 cup white wine, divided
2 shallots, peeled and chopped
2 cups clam juice
2 Yukon Gold potatoes, peeled and cut into 1-inch chunks
2 6.5-ounce cans chopped clams
1 teaspoon Old Bay seasoning
1 cup heavy cream
Salt and pepper to taste
Fresh parsley, chopped, for garnish
Directions
In a deep skillet, combine 1/2 cup water and 1/2 cup of the white wine. Bring to a simmer over medium-high heat.
Add the littleneck clams to the skillet, cover, and cook over medium-high heat until the shells open, approximately 5–7 minutes. Discard any clams that do not open. Transfer the opened clams to a plate and set aside to cool completely. Once cooled, remove the clam meat from the shells, chop if desired, and refrigerate until ready to use.
In a heavy Dutch oven or large pot, cook the chopped bacon over medium-high heat until crispy and fully cooked, about 8–10 minutes.
Remove the cooked bacon with a slotted spoon and drain on paper towels. Set aside in a cool place or refrigerate until ready to serve.
Pour off all but about 2 tablespoons of the bacon drippings from the pot. Add the chopped shallots and sauté over medium heat until softened and fragrant, about 5 minutes.
Pour in the clam juice and the remaining 1/2 cup white wine. Add the chopped potatoes and bring to a gentle simmer. Cook until the potatoes are very tender, approximately 20 minutes.
Drain the canned clams, reserving the liquid if desired, and add them to the pot along with the Old Bay seasoning. Simmer for 2–3 minutes, stirring gently to combine.
Stir in the heavy cream and simmer for an additional 2 minutes. Taste and season with salt and pepper as needed. Remove from heat and allow to cool for 10–15 minutes at room temperature.
Using an immersion blender or food processor, partially purée the soup: scoop out approximately 1 cup of the solids and set aside, then purée the remaining soup until smooth. (For a completely smooth chowder, purée all of it instead.) Return the reserved solids to the pot and stir to combine.
Transfer the soup to a covered container and refrigerate for at least 3 hours. Also chill the serving bowls in the refrigerator during this time.
When ready to serve, fold the reserved chopped littleneck clam meat into the chilled soup. Ladle into the chilled bowls and garnish with crispy bacon pieces, fresh chopped parsley, and a grinding of fresh black pepper. Serve immediately.
