A true New England Clam Chowder recipe … not-too-thick, not-too-thin, creamy, and is full of chopped clams, potatoes, a hint of thyme, broth and cream!
- 4 Strips No Nitrate Bacon
- 2 Tablespoons Organic Butter
- 2 Stalks Organic Celery, diced
- 1/2 Cup Organic Onion, diced
- 1 Clove Organic Garlic, minced
- 3 Tbsp Flour
- 2 Cups Organic Potatoes, diced in small cubes (I used Russet)
- 2 –10 oz. Cans of Clams (drain the juice and reserve for soup)
- 1/2 Cup Organic Chicken Broth
- 2 Cups Organic Half and Half (or 1 Cup Whole Milk and 1 Cup Heavy Cream)
- 3 Drop Tabasco Sauce
- 1/4 tsp White Pepper
- 1/4 tsp Thyme
- 1 Bay Leaf
- 1 tsp Sea Salt
- Freshly Ground Black Pepper
- Cook the bacon in a large saucepan or stockpot until cooked. Remove the bacon, drain the grease but don’t wipe clean. Crumble the bacon and set aside.
- Add 2 Tablespoons of butter to the pan, then the onions and celery. Season with salt and pepper and cook approximately 4 minutes until translucent. Add the garlic and cook a minute more. Sprinkle the flour through out the pan and stir to combine.
- Slowly add the chicken broth, whisking to create a slurry at first. Continue adding the chicken stock, and clam juice (without the clams), Tabasco, white pepper, thyme and bay leaf. Give it a good stir and bring the soup to a boil. Once it is boiling, add the potatoes and reduce the heat to low and allow the potatoes to cook and the starch from the potatoes and flour to continue to thicken the soup, approx. 15-20 min. Be sure to check so the potatoes do not overcook.
- Add the clams to the soup as well as the crumbled bacon and cream. Heat through but DO NOT let it come to a boil. The soup should be nice and thick by now. If it is too thick, just add more stock to your liking.
You do not have to drain the bacon grease before adding the butter and onions. However, wiping the pan clean will result in a cleaner clam taste.