Clam chowder and clam cakes

Cook it at home: Rhode Island clear clam chowder with clam cakes

Steam fresh quahogs or cherrystones and use their broth: it is the whole point of a clear chowder. Fry the clam cakes while the chowder rests so both come to the table hot.

Pans and tools

• Large pot with a lid
• Fine sieve and paper towel
• Heavy pot or deep fryer
• Thermometer
• Slotted spoon

You’ll need

• 4 lb (1.8 kg) quahogs or cherrystone clams, scrubbed
• 3 cups (720 ml) water
• 3 oz (85 g) salt pork or thick bacon, diced
• 1 medium onion, finely chopped
• 1 celery stalk, finely chopped
• 1 lb (450 g) waxy potatoes, peeled and cut in 1/2-inch (1 cm) dice
• 1 bay leaf
• 2 sprigs fresh thyme
• Black pepper
• 2 tbsp chopped parsley
• For the clam cakes: 1 1/2 cups (190 g) all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 egg
• 1/2 cup (120 ml) milk
• 1/2 cup (120 ml) reserved clam broth
• 1 cup chopped cooked clams (saved from the chowder clams)
• Neutral oil, for deep frying

Steps

1. Put the clams and water in a large pot, cover and steam over high heat for 8 to 12 minutes until they open. Discard any that stay shut.
2. Lift out the clams, then strain the broth through a paper towel-lined sieve to catch grit. You should have about 4 cups (1 l). Pull the clams from their shells and chop them.
3. In a clean pot, cook the salt pork over medium heat until the fat runs and the bits are golden, about 6 minutes. Add the onion and celery and cook 5 minutes until soft.
4. Add the potatoes, bay leaf, thyme and 3 1/2 cups (840 ml) of the clam broth (keep 1/2 cup for the cakes). Simmer 15 minutes until the potatoes are tender.
5. Stir in all but 1 cup of the chopped clams and warm through for 2 minutes. Season with pepper, taste before adding salt, and let it rest off the heat while you make the cakes.
6. For the clam cakes, whisk the flour, baking powder and salt. In another bowl beat the egg, milk and the reserved broth, then stir into the flour with the last cup of chopped clams to make a thick, sticky batter.
7. Heat 2 inches (5 cm) of oil to 350F (175C). Drop in heaping tablespoons of batter, a few at a time, and fry 3 to 4 minutes, turning, until deep golden. Drain on paper towels and salt them.
8. Reheat the chowder, remove the bay leaf and thyme, scatter parsley and serve with the hot clam cakes.

Contains: ['shellfish', 'gluten', 'egg', 'dairy'].

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