Northshore Magazine

Northshore January/February 2019

Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.

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121 Known for its modern American cuisine, such as chops, seafood, and hearty salads and sandwiches, Palmers Restaurant & Tavern has been serving its signature clam chowder at lunch and dinner since the restaurant opened in Andover in 1995. In fact, this traditional New England favorite has proved so popular that the restaurant mixes up approximately six gallons a week. And that's in addition to its soup du jour. "I've tried over the years to change the recipe," says chef-owner John Ingalls, "like turning it into a lobster bisque, but it never sold as well as the chowder." e secret to its success? You'll have to thank Ingalls's 95-year- old mother, who inspired the soup. "She's a really good cook and always made a delicious clam chowder, which I watched her make when growing up," says Ingalls. "Hers is a pretty standard recipe and uses only salt pork, unlike ours, which also uses bacon to add smokiness." Ingalls also adds clam juice to his chowder base, minces the clams so they're not too chewy, and serves the soup sprinkled with paprika and a side of oyster crackers. palmers-restaurant.com I N G R E D I E N T S 1 pint Shucked clams, plus their liquor 3/4 cup Canned/bottled clam juice 1/3 cup Minced salt pork 2 Strips bacon, diced 1 Large yellow onion, peeled and minced 1 tbsp. Flour 2 cups Yukon Gold potatoes, peeled and diced 3/4 cup Light cream 3/4 cup Heavy cream 1/8 tsp. White pepper D I R E C T I O N S 1. Pick over the clams to make sure there are no shell fragments. Drain the clams, saving the liquor, and add enough water to the clam liquor to yield 1 cup. Mince or grind the clams (in a food processor) to a medium-fine consistency. 2. Add the canned or bottled clam juice to a small saucepan, along with the reserved 1 cup clam liquor and water. Heat until just simmering, reduce the heat to very low, and keep warm. 3. In a large saucepan over medium heat, lightly brown the salt pork and bacon. Using a slotted spoon, remove the meaty bits and save for another use (such as garnishing each serving of chowder). 4. Add the onion to the saucepan and sauté over medium-low heat until translucent. 5. Whisk in the flour and cook for 1 minute, stirring constantly. 6. Whisk in the hot clam juice mixture and continue whisking until the mixture is smooth. 7. Add the potatoes to the saucepan, cover, and cook over low heat for 10-12 minutes or until the potatoes are fork-tender, stirring occasionally. 8. Stir in the clams, light and heavy cream, and pepper and simmer 5 more minutes (taking care not to boil). Garnish each serving, if desired, with reserved pork bits. Palmers Restaurant & Tavern New England Clam Chowder (SERVES 6) The clam chowder is a staple at Palmers.

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