Anthony Bourdains Clam Chowder Recipes

ANTHONY BOURDAIN'S CLAM CHOWDER RECIPE

Steps:

• If using fresh clams, cook them in a stockpot over medium heat in 1/2 cup of water until each shell opens. Discard any clams that don't open.
• In a clean dutch oven over medium heat, cook your chopped bacon until slightly browned.
• Add the diced onions and cook until translucent.
• Add the diced potatos, salt and pepper. Add just enough water to cover the potatoes and simmer until potatoes are fork-tender.
• In a measuring cup or small bowl, whisk together the flour and 1/2 cup of the milk to form a slurry. Stir into the bacon-potato mixture.
• Add the clams (and any reserved cooking liquid if you cooked them fresh). Simmer for 5 minutes, until the clams are cooked through.
• Add the remaining milk and heavy cream and continue cooking for 4 minutes.
• Taste and adjust with additional salt and pepper.
• Serve the soup with plenty of oyster crackers, and a sprinkling of chopped parsley, if desired.

NEW ENGLAND CLAM CHOWDER II

Steps:

• In a large saucepan over medium high heat, fry the bacon until crisp, about 10 minutes. Drain on paper towels, reserving the bacon fat in the pan, crumble and set aside.
• In the same saucepan with the bacon fat, saute the onion and potatoes for 3 to 5 minutes. Sprinkle with the flour and stir well to coat.
• Pour in the clam juice, bring to a boil, reduce heat to low and simmer for about 15 minutes, or until potatoes are tender.
• Add the half-and-half and minced clams and season with salt and pepper to taste. Finally, whisk in the heavy cream, if desired. Allow to heat through, about 5 minutes. Garnish with the parsley and crumbled bacon. (Note: Do not boil if adding cream.)