My hubby and I started our year with a trip to Boston, this past January, after he tasted his first bowl it was game on! This is big for him! as he dislikes seafood very much. We decided then to embark on a quest to find the best clam chowder the city had to offer. After sampling various bowls from renowned eateries and hidden small restaurants, we decided on our favorite, James Hook! When I got back home, I found myself inspired to recreate the flavors of this iconic dish at home. It took four attempts to perfect it! Here it is! , with no further adew my own recipe, blending traditional techniques with my personal touches to achieve a delicious balance of flavors and textures.

Clam Chowder

Recipe by Chef Freyka Nunez del Prado

Serves 4-6

Ingredients:

• Oil, as needed
• 1 small Onion, finely diced
• 2 Bay leafs
• 2 strips Thick bacon, finely diced
• 2 medium Celery stalks, brunoise
• 1 small Parsnip, brunoise
• 2 large Baker potatoes, small diced
• 8 oz. Clam juice
• 16 oz. Water or Fish broth
• 1 lb. Clams, cleaned, see notes to learn how to choose, store, and clean
• 2 cans minced clams, undrained
• 1 oz Butter
• 1 oz. Flour
• 2 cups Whole milk
• 1/2 tsp. Granulated onion
• Nutmeg
• Pinch cloves
• 1 cup Whipping Cream
• Salt
• Pepper
• Italian parsley
• Oyster Crackers, optional
• 2 strips Thick bacon, small diced, blanched, and fried until crisp, optional

Directions:

1. Preheat oil in a large pot over medium heat.
2. Add the finely diced onion, bacon, bay leaf, and a pinch of salt. Saute, for a few minutes, add 1/4 cup water, cover, and braise over low heat for a few minutes, until the onions begin to soften. Watch out, do not let it burn.
3. When onions begin to soften add the celery and parsnip to the pot. Remember to season both ingredients as they are being added. Mix well and continue to cook until onions are completely softened. After that, continue to cook for a few minutes to caramelize things a bit, this adds up the flavor.
4. Add potatoes, and cover with the clam juice, and the water or broth. Cook, over medium-high heat until the potatoes are cooked through, usually about 10-15 minutes.
5. Add the cleaned clams to the pot with the potatoes and broth. Cover with a lid and cook for 6 minutes. Open the pot, discard unopened clams, and incorporate the canned clams. and turn off the pot for a few minutes.
6. Make Bechamel Sauce:
   • In a separate saucepan, melt the butter over medium heat.
   • Whisk in the flour to form a roux and cook for 1-2 minutes until it becomes lightly golden and pasty.
   • Add half of the whole milk while whisking continuously to prevent lumps from forming.
   • Add the whipping cream, granulated onion, a pinch of nutmeg, a pinch of cloves, salt, and pepper to taste.
   • Cook the sauce, stirring constantly, until it thickens and coats the back of a spoon. This usually takes about 5-7 minutes.
7. Turn the heat back on of the potato-clam pot, pour the prepared bechamel sauce over the cooked potatoes and clams, bring the pot to a boil, and incorporate the heavy whipping cream, re-season with salt, pepper, and chopped fresh parsley. Do not let the pot boil after the whipping cream has been added.
8. Finish and Serve:
   • Taste the chowder and adjust the seasoning with salt and pepper if needed.
   • Ladle the clam chowder into serving bowls.
   • Garnish each bowl with chopped Italian parsley and optional oyster crackers.
   • Optionally, top each serving with blanched, fried thick diced bacon for added flavor, and texture, and for a good visual when serving.