Location: 100 S Water St, New Haven, Conn.
Located on the waterfront in the historic City Point area of New Haven, Shell & Bones is acclaimed for both its setting and food. While fresh fish and oysters are the stars, prime cuts of meats also shine.
Executive Chef Arturo Franco-Camacho incorporates fresh and sustainable ingredients to present new takes on classic dishes, like this award-winning New England clam chowder.
- 1½ cups water
- ½ cup dry white wine
- 50 littleneck clams
- 2 tablespoons unsalted butter
- 1 tablespoon bacon fat
- ½ cup diced bacon
- 1 large Spanish onion, diced
- 3 garlic cloves, minced
- 2 cups diced celery
- 3 sprigs thyme, chopped
- 2 bay leaves
- 1½ pounds (about 2 cups) Yukon gold potatoes, peeled, cut into ¼-inch dice
- 2 cups heavy cream
- 2 tablespoons parsley, chopped
PRO TIP: The soup is better the next day. Letting it sit in the refrigerator overnight gives the bacon extra time to infuse its smoky flavor into the cream.
Pour the water and wine into a large pot. Bring to a boil at high heat. Add clams, cover and cook until they open, about 5 minutes. Remove clams to a bowl. Strain liquid and reserve. When they have cooled, set aside 6 clams in the shell. Remove remainder from their shells and cut into small pieces.
Melt butter and bacon fat in a pan over medium heat. Add bacon and cook until crisp, 4-6 minutes. Add onion, garlic, celery, thyme and bay leaves. Sauté until onions are translucent, about 4 minutes. Add potatoes, clam juice and heavy cream. Simmer until potatoes are tender, 8-10 minutes. Discard bay leaves. Add chopped clams and parsley, stir and serve.
Place a reserved clam in the shell on top of each bowl. Sprinkle crispy bacon on top if desired. Serve with crackers or potato chips.