Clam Chowder With Spinach and Dill
This recipe is by David Tanis and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
- Serves: 6 persons
- 48small clams, like littleneck or Manila, well rinsed
- 1tablespoon olive oil
- 1tablespoon butter
- 2cups diced onion
- 2cups diced leek
- Salt and pepper
- Pinch cayenne
- 1cup diced celery
- 2bay leaves
- 1large thyme sprig
- 6ounces thick-sliced smoked bacon
- 2pounds potatoes, peeled and diced
- ½pound spinach, cooked briefly, squeezed dry and chopped
- 8tablespoons crème fraîche
- Zest of one small lemon
- 2tablespoons chopped dill
- ½cup thinly sliced scallions
Step 1Put clams in a large deep skillet and add 4 cups water. Cover tightly with lid and bring to a boil over high heat. Reduce heat to medium-high and continue cooking until all clams have opened, about 5 minutes. Remove lid and let clams cool. Shuck clams, discarding shells, and reserve in small bowl. Strain broth through a fine-meshed sieve. You should have about 3 1/2 cups clam juice. Keep warm over low heat.
Step 2Put olive oil and butter in a wide heavy-bottomed soup pot over medium-high heat. Add onion and leek, season with salt, pepper and cayenne, and cook until softened, about five minutes. Add celery, bay leaves and thyme sprig and cook for 5 minutes more.
Step 3Meanwhile, bring 1 cup water to a boil in a small pot. Cut bacon crosswise into 1/2-inch lardons. Simmer lardons for 2 minutes, then drain. Add lardons to soup pot, along with potatoes. Season generously, stir to coat and cook for 1 minute.
Step 4Add 3 1/2 cups warm clam broth and bring pot to a boil. Reduce to a simmer and cook until potatoes are tender, about 7 to 10 minutes. Check seasoning.
Step 5Just before serving, add reserved shucked clams, stir in spinach and heat through. Stir together crème fraîche and lemon zest and season to taste. Ladle soup into wide bowls. Add a tablespoon of crème fraîche mixture to each bowl and sprinkle with dill and scallions.