Little Compton Clam Chowder
Prep Time: 45 mins | Servings: 6 (with lots of leftovers)
PERFECT FOR: Any Occassion in Any Season
SOUP STORY
Soon after Rich and I first got married and left Manhattan we bought a house in a small bucolic town in Southeastern Rhode Island called Little Compton. We had a sweet country life and I was enjoying getting to know the local fishmongers and seafood purveyors. Fresh seafood in Rhode Island was always the "go-to" for any delicious local meal. Having grown up with Cape Cod summers, Clam Chowder was a familiar Quinn family staple and I always enjoyed the diversity of ways to prepare it, from super-creamy to ultra-brothy. The latter is my preferred method, with just a dash of light cream and cracked pepper at the end and lots of local littlenecks, fresh herbs and from-the-farmstand vegetables. Chowder is great in any season and for me is a very nostalgic soup that has a true sense of place in New England. I enjoyed making it for my family on this rainy New England day and I hope you enjoy my recipe.
INGREDIENTS
1 large Spanish onion
1 tablespoon minced garlic (2 cloves)
5 cups chopped carrots
4 cups medium-diced celery (10-12 stalks)
6 ears of fresh corn, shucked off the cob
16 small red new potatoes, large dice
1 quart of fresh chopped clams (available from your local seafood market)
36 Littleneck clams, scrubbed
½ bunch of fresh parsley
Good olive oil
Kosher (always) salt and pepper to taste
Freshly ground black pepper
64 ounces of fresh clam juice (available from your local seafood market)
DIRECTIONS
In a large stockpot on medium heat, saute onions and garlic with olive oil
Add the carrots, celery, and corn until translucent but still firm, 8 minutes
Add the new red potatoes and sauté until flavors are combined-3 minutes
Add 1/3 of the parsley and kosher salt and cracked pepper to taste
Add the chopped clams and stir to combine flavors, 5-6 minutes
Add ½ (32 ounces) of the clam broth and bring to a simmer, 10 minutes
Add the remainder of the clam broth, the 3 dozen Littlenecks and allow clams to open
Drizzle with light cream to your taste. I go very lightly on the cream and then simmer on low for 5-6 minutes to combine flavors
Sprinkle each dish with fresh parsley and oversized croutons or crusty sour dough bread
