New England Clam Chowder YIELD: 4 TO 6 SERVINGS (ABOUT 8 CUPS) I DON’T REMEMBER ever eating clams when I was in France. Oysters and mussels, yes, but not clams. Fried clams and New England clam chowder were popular menu items at Howard Johnson’s, and I soon learned to love them. Although HoJo’s clam chowder recipe was made in 3,000-gallon amounts and canned, it was quite good. I reproduce that taste at home when a bit of Howard Johnson’s nostalgia creeps in. 5 quahog clams or 10 to 12 large cherrystone clams 4 cups water 4 ounces pancetta or lean, cured pork, cut into 1-inch pieces (about ¾ cup) 1 tablespoon good olive oil 1 large onion (about 8 ounces), peeled and cut into 1-inch pieces (1½ cups) 2 teaspoons chopped garlic 1 tablespoon all-purpose flour 2 sprigs fresh thyme 1 pound Yukon Gold potatoes, peeled and cut into ½-inch dice (2¼ cups) 1 cup light cream 1 cup milk ¼ teaspoon freshly ground black pepper Wash the clams well under cold water, and put them in a saucepan with 2 cups of the water. Bring to a boil (this will take about 5 minutes), and boil gently for 10 minutes. Drain off and reserve the cooking liquid, remove the clams from their shells, and cut the clams into ½-inch pieces (1½ cups). Put the clam pieces in a bowl, then carefully pour the cooking liquid into another bowl, leaving behind any sediment or dirt. (You should have about 3½ cups of stock.) Set aside the stock and the clams. Put the pancetta or pork pieces in a large saucepan, and cover with the remaining 2 cups water. Bring to a boil, and boil for 30 seconds. Drain the pancetta, and wash it in a sieve under cold water. Rinse the saucepan, and return the pancetta to the pan with the oil. Place over medium heat, and cook gently, stirring occasionally, for 7 to 8 minutes. Add the onion and garlic, and continue cooking, stirring, for 1 minute. Add the flour, mix it in well, and cook for 10 seconds. Add the reserved stock and the thyme, and bring to a boil. Then add the potatoes and clams, bring to a boil, cover, reduce the heat to very low, and cook gently for 2 hours. At serving time, add the cream, milk, and pepper, bring to a boil, and serve. (Note: No salt should be needed because of the clam juice and pancetta, but taste and season to your liking.) ― Jacques Pépin, The Apprentice: My Life in the Kitchen

New England Clam Chowder YIELD: 4 TO 6 SERVINGS (ABOUT 8 CUPS) I DON’T REMEMBER ever eating clams when I was in France. Oysters and mussels, yes, but not clams. Fried clams and New England clam chowder were popular menu items at Howard Johnson’s, and I soon learned to love them. Although HoJo’s clam chowder recipe was made in 3,000-gallon amounts and canned, it was quite good. I reproduce that taste at home when a bit of Howard Johnson’s nostalgia creeps in. 5 quahog clams or 10 to 12 large cherrystone clams 4 cups water 4 ounces pancetta or lean, cured pork, cut into 1-inch pieces (about ¾ cup) 1 tablespoon good olive oil 1 large onion (about 8 ounces), peeled and cut into 1-inch pieces (1½ cups) 2 teaspoons chopped garlic 1 tablespoon all-purpose flour 2 sprigs fresh thyme 1 pound Yukon Gold potatoes, peeled and cut into ½-inch dice (2¼ cups) 1 cup light cream 1 cup milk ¼ teaspoon freshly ground black pepper Wash the clams well under cold water, and put them in a saucepan with 2 cups of the water. Bring to a boil (this will take about 5 minutes), and boil gently for 10 minutes. Drain off and reserve the cooking liquid, remove the clams from their shells, and cut the clams into ½-inch pieces (1½ cups). Put the clam pieces in a bowl, then carefully pour the cooking liquid into another bowl, leaving behind any sediment or dirt. (You should have about 3½ cups of stock.) Set aside the stock and the clams. Put the pancetta or pork pieces in a large saucepan, and cover with the remaining 2 cups water. Bring to a boil, and boil for 30 seconds. Drain the pancetta, and wash it in a sieve under cold water. Rinse the saucepan, and return the pancetta to the pan with the oil. Place over medium heat, and cook gently, stirring occasionally, for 7 to 8 minutes. Add the onion and garlic, and continue cooking, stirring, for 1 minute. Add the flour, mix it in well, and cook for 10 seconds. Add the reserved stock and the thyme, and bring to a boil. Then add the potatoes and clams, bring to a boil, cover, reduce the heat to very low, and cook gently for 2 hours. At serving time, add the cream, milk, and pepper, bring to a boil, and serve. (Note: No salt should be needed because of the clam juice and pancetta, but taste and season to your liking.)
― Jacques Pépin,

The Apprentice: My Life in the Kitchen

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