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Nov 14
2009
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I was never a fan of clam chowder until I visited Martha's Vineyard as a teenager and bought a styrofoam cup of it from a street vendor on a chilly morning. Wow, did it hit the spot! I loved how you could drink it, as Martha's Vineyard cooks rarely thicken their chowders. I worked on perfecting the recipe as I remembered it, and I think I'm as close as I'll ever be. I wouldn't make it any other way!
Martha's Vineyard Clam Chowder
Yield: 8-10 servings
Ingredients:
3 (6.5 oz.) cans chopped clams, undrained
1/2 lb. thick sliced bacon
2 medium onions, chopped
4 medium potatoes, peeled and cut into 1/2" cubes
1 1/2 cups diced celery
1 (16 oz.) carton heavy cream
2 tbsp. butter
1 tsp. worcestershire sauce
1 tsp. sugar
1 1/2 tsp. salt
1/2 tsp. black pepper
Directions:
In a heavy kettle, cook the bacon over medium heat until crisp and golden. Remove the bacon. To the fat, add the onions. Cook slowly until tender and transparent. Add the potatoes, celery and sufficient water to rise about 1 inch above the mixture. Simmer, covered, until the potatoes are tender, but not over cooked. Add the clams and butter. Once the butter has melted, add the cream. Warm until the mixture begins to steam, but do not boil or it will curdle. Season with worcestershire, sugar, salt and pepper. Serve immediately with saltine crackers if desired.
