Yesterday was Julia Child’s birthday, therefore to celebrate I decided to post one of my favorite recipes from her book “The Way to Cook”.
Since the great success of the movie “Julie & Julia”, I started to adore this great character that was Julia Child and, as many other did, I wanted her book at all costs! Since the movie was just came out in the theaters, the famous book “Mastering the Art of French Cooking” was pretty hard to find in Europe, neither on Amazon. Therefore I bought the latest “The Way to Cook” which came also with a DVD. I do not regret my choice since the most famous recipes (such as Hollandaise sauce and Boeuf Bourguignon) are also in this book, plus to see Julia on DVD is such a fun experience!
Born and raised in Italy, I never tasted the Clam Chowder. Also, I never thought I would have ever eaten something containing both clams and bacon at the same time! Ugh!
But I must say this recipe is really good, tasty and rich.
So here it is the New England Clam Chowder, adapted from Julia Child’s recipe (The Way to Cook):
- Diced Bacon, 50g (1/4 cup)
- Butter, 1 tbsp
- Sliced Onion, 150g (1+1/2 cup)
- Diced bread, 2 slices
- Clams juice mixed with water, 300ml (1+1/3 cups)
- Diced boiled Potatoes, 300g (1 cup)
- Salt and White Pepper
- Milk and/or Cream, 250ml (1 cup)
- 10 medium Clams remouved from shell or 50g drained Clams in jar
- Sauté slowly the diced bacon in a pan with the butter for about 5 minutes, until it loses the fat and begins to brown.
- Stir in the onions and cook slowly 8 to 10 minutes, until the onions are tender and translucent.
- In the onion pan, pour the clam juice and water and bring to boil. Add the diced potatoes, cover and simmer for about 20 minutes.
- Blend in the milk/cream, bring to simmer, taste and correct seasoning.
- If you have medium size clams, chop them by hand (no need to chop the small jar-clams) and add them to the chowder base.
- In a separate pan, brown the diced bread in oil or butter. Then add it on top of the clam chowder.
- Finish with some chopped fresh parsley.