Description
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!
Ingredients
Scale
- 4 Strips No Nitrate Bacon
- 2 Tablespoons Unsalted Butter
- 2 Stalks Celery, diced very small
- 1/2 Cup Onion, diced very small
- 1 Clove Garlic, minced
- 3 Tbsp Flour
- 2 Cups Potatoes, diced in small cubes (Russet)
- 2 –10 oz. Cans of Clams (drain the juice and reserve for soup)
- 1/2 Cup Chicken Broth
- 2 Cups Cream (either all 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 (or 1 Tbsp. fresh)
- 1 Bay Leaf
- 1 tsp Sea Salt
- Freshly Ground Black Pepper
- Optional – oyster crackers
Instructions
- 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.Â
- Sprinkle the flour through out the pan and stir to combine.
- Add 1/4 of the chicken broth, whisking to create a roux. Slowly, add the rest along with the clam juice (without the clams), Tabasco, white pepper, thyme and bay leaf. Give it a good stir and bring the soup to a boil.
- Add the potatoes and reduce the heat to low. The starch from the potatoes and flour will continue to thicken the soup. Cook until the potatoes are tender, approx. 15 min. Be sure to check so the potatoes do not overcook.
- Add the clams, crumbled bacon and cream (or half and half).
- Heat the chowder 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 or milk.
WHAT TO SERVE WITH THIS:
CLASSIC CAESAR SALAD
BLACKENED SHRIMP TACOS
JUMBO LUMP MARYLAND CRABCAKES
