Pat Sly’s Clam Chowder Yield: eight 8-ounce portions


butter, unsalted 1 oz. Bacon, thick sliced 3 oz. onions, yellow 5 lbs. flour, unbleached AP 1.5 oz. potatoes, Russets, 70 count clam juice 15 oz.


clams, chopped 17 oz. Thyme .5 t. bay leaf 1


pepper, cayenne .5 t. salt .5 T.


pepper, black freshly ground to taste


• In a thick bottomed pot, melt the butter. add the bacon and onions cut in 1/2 inch dice, the salt, pepper, bay leaf and dried thyme.


• “Sweat”, cooking slowly over low heat, until the onions are clear and the bacon is cooked. add the flour, stirring to make a roux, and cooking lightly.


• add the liquid from the clams, and the clam juice. Bring to a simmer, stirring.


• Cut the peeled russet potatoes in 3/4 inch dice.


• Put the diced potatoes into the soup and simmer until done. add the reserved clam meat, stirring in, and return to a simmer.


• add the cayenne and adjust the seasoning if necessary.


• Mom always served clam chowder with a dollop of butter; we still do the same, along with swirling in a couple of tablespoons of warmed heavy cream, and a garnish of chopped Italian parsley. We serve oyster crackers on the side and, of course, a basket of our freshly baked bread and rolls.


Here’s something you may not know about potatoes. Put them in cold storage, and the starches that make them light and fluffy turn to sugars, making them gummy. So, at Sly’s we “age” our potatoes for one week at room temperature to make sure that they are light and fluffy in our homemade French fried potatoes, mashed potatoes, and of course, the clam chowder.


butter 8 t. cream, heavy 1 c. Italian parsley, chopped 1 T. oyster crackers to garnish


P.S. as Julia Child always said, “Bon appetit!” and if you decide not to make the chowder yourself, come to Sly’s.


springSUMMER2009 99


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