8/19/2019 RECIPE - Hurricane’s Clam Chowder

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Hurricane’s Clam ChowderFrom “Real Maine Food”

Serves 42 tablespoons unsalted butter

1/2 small onion, finely minced1/2 stalk celery, finely minced2 medium red potatoes, peeled and cut into 1/2-inch cubes3 cups clam juice (if you’re in Maine, look for Bar Harbor Clam Juice)1/2 tablespoon fresh thyme, or 1/2 teaspoon dried thyme1/2 tablespoon Worcestershire sauce1/2 teaspoon fine sea saltFreshly ground black pepper1 cup chopped fresh clams1 cup heavy creamOyster crackers or crusty bread, for serving

In a heavy stockpot or Dutch oven, melt the butter over medium heat. Add the onion and celery and saute.

until golden and reduced in bulk, about 7 minutes. Add the potatoes, clam juice, thyme, Worcestershiresauce, salt, and pepper to taste and stir to combine. Cover and bring to a boil. Reduce the heat to maintain asimmer, and cook, stirring occasionally to keep from burning on the bottom, until the potatoes are soft, about20 minutes.Stir in the clams and continue to cook for 5 minutes; add the cream to the mixture and bring to a simmer, butdo not boil, about 10 minutes. Serve with oyster crackers or crusty bread.