New England Clam Chowder
Submitted By: Taz
Ingredients:
4 (6 ½ oz) Cans OR 1 ½ lbs Frozen Chopped Clams
1 lb Red Potatoes - cut into ¼ - ½ inch cubes (peeled or not - your choice)
16 oz Bottled Clam Juice - can substitute chicken or vegetable stock if desired
6 slices Thick Cut Bacon - diced
3 Cups Heavy Cream
1 Cup Onion - small chopped
1 Cup Celery - small chopped
¼ Cup All Purpose Flour - can substitute 4 tsp arrowroot powder OR 2 Tbs of potato starch
1 clove Fresh Garlic - minced
1 ½ tsp Fresh Thyme - chopped
3 sprigs Fresh Parsley
2 Bay Leaves
Kosher Salt to taste
Fresh Ground Black Pepper to taste
Preparation:
- Using a colander, drain the clams reserving the liquid and set the clams aside (you should have apx 2 cups of liquid from the cans - if using frozen clams adjust as necessary with additional bottled clam juice or stock) - Add clam juice/stock to the reserved liquid and set aside
- Place a large Dutch oven or heavy bottomed pot over medium-high heat - Cook the bacon until crisp (apx 6-8 minutes) - Remove bacon from pot and set aside to drain leaving about a Tablespoon of bacon drippings in the pot (remove extra drippings if needed)
- Add onion, celery, and garlic to the bacon drippings and sauté until onion is translucent and celery is slightly tender (apx 8 minutes) - Reduce heat to medium-low and whisk in flour (or substitute thickener) and cook continuously stirring for 3 minutes - Add clam juice mixture to the pot and whisk to combine - Bring to a simmer and allow to cook for 5 minutes stirring occasionally (resulting mixture should be the consistency of heavy cream - if too thick add a little more clam juice/stock or water - if too thin, allow to cook for additional time)
- Add potatoes, thyme, parsley, ¼ tsp black pepper, and bay leaf to pot and return to a simmer - Once simmer has been achieved, cover and allow to simmer for 15 minutes or until potatoes are tender
- Add heavy cream to the pot and stir to combine - Add reserved clams and stir to combine - Return to a simmer and allow to cook for 5 minutes or until clams are cooked through
- Remove bay leaves - Adjust seasoning with salt and pepper to taste
- Serve hot garnished reserved bacon 'bits' - Can add additional thyme sprigs and serve alongside oyster or saltine crackers or a good 'hunk' of crusty bread if desired
