3 years ago
Last edited at 10:33AM on 3/17/2011
The clam chowder at the Delaney house is indeed world class. The award winning Chef Michael Cordoff probably guards his recipe very closely. However, I'm assured that the following recipe is very close if not perfectly authentic. INGREDIENTS 3-4 slices bacon,cooked crisp and broken. 2 large yellow onions, finely chopped. 1/2 cup chicken broth 2 medium potatoes, cubed. 1 tsp sea salt. 1/2 tsp Shellfish Spice. 3 tbsp butter. 3 tbsp corn starch. 3 cups milk. 2 cups half-and-half cream. 4 (10 oz) cans baby clams, undrained. 2 tbsp chopped parsley. METHOD Fry bacon in a large Dutch oven until crisp, remove with slotted spoon and set aside. Add onion to pot, saute until softened, then add potatoes and chicken stock. Season with salt and Shellfish Spice Kit, cover and cook for 15 minutes. In a second large saucepan, melt butter, whisk in corn starch, whisking to make a roux. Cook for 1 minute, then add cream and milk while whisking. Cook over low heat until thickened. Pour into onion and potato mixture, add clams only, reserving the juice in the cans. Add bacon and the other 2 cans of reserved juice a bit at a time to reach desired consistency, only if you want the soup less thick. Stir and gently cook over moderate heat until heated through. Transfer to soup tureen and garnish with parsley or Shellfish Spice. I hope this helps!