A very nice woman I know shared Sconset Cafe’s Quahog Chowder recipe with me. Sconset is on Nantucket. A place that I’d love to visit one of these days!
I ever-so slightly adapted the recipe – toning back a bit on the dill….and the fat. There’s no way that I can bring myself to just add a bunch of bacon fat to anything for added flavor. I cook the bacon first then I only add the meat (discarding most of the fat). This riff on Sconset Cafe clam chowder is hearty and flavorful (even without all of the bacon fat)…and it’s a very close second favorite chowder of mine.
The weather has been really warm here in Newport – upper 70’s to low 80’s – not exactly chowder weather, but I figured some of you who are up to your kneecaps in snow could use a good hearty bone-warming chowder recipe.
Stay warm mid-west/east-coasters!!
~ xo Deb
Yield: 4 servings
Total Time: 1 hour
- 1/2 pound cooked bacon, crumble the meat and discard the fat
- 1 large onion, minced
- 1 carrot, minced
- 1 celery rib, minced
- 1-1/2 teaspoons dried thyme
- 1 teaspoon dried dill weed
- 1/2 teaspoon white pepper
- 1/4 cup all-purpose flour
- 3 cups clam juice
- 1/2 cup dry white wine (optional)
- 3 6.5 ounce cans chopped clams with juice
- 3 bay leaves
- 3 cups russet potatoes, diced
- 1 cup heavy cream
- In a large stock pot, cook the bacon over medium-high heat until the fat is rendered and the bacon is crisp.
- Remove the bacon and set aside. Drain all but 2 tablespoons of the bacon fat.
- Add the onions, carrot and celery to the 2 tablespoons of bacon fat and sauté for about 6 to 8 minutes or until the vegetables are tender. Add the thyme, dill weed and white pepper and sauté for another minute or two.
- Stir in the flour, stirring constantly for 3 to 4 minutes. Make sure the flour doesn't burn.
- In a separate stockpot bring the clam juice, wine and bay leaves to a boil. Lower the heat and simmer for about 4 to 5 minutes.
- Gradually pour the clam juice mixture into the pot with the other ingredients. Bring the chowder to a boil then reduce heat and simmer for about 10 minutes, stirring frequently.
- Add the clams and potatoes and continue to cook for another 10 to 15 minutes until chowder has thickened and the potatoes are fork tender.
- Add the cream and cook for another 2 to 3 minutes until heated through.