New England Clam Chowder

By exdircomp

Ingredients

• 1 quart shucked clams (add water if too dry)
• 1/3 pound bacon
• 1 large onion, minced
• 2 ribs celery, minced
• 2 large potatoes, diced
• 1 bay leaf
• 8 cups clam juice
• 1/2 teaspoon thyme
• 1 cup heavy cream
• 1/2 cup finely chopped fresh parsley leaves
• 1/2 cup of butter
• 1/4 cup of flour
• Salt and pepper

Preparation

Step 1

In a large stockpot, over medium heat, fry the bacon until crisp. Stir in the leeks, celery, and season with salt and pepper, and add bay leaves. Cook, stirring, until the vegetables are soft and tender, about 10 minutes. Melt butter. Stir in the flour and cook for 10 minutes, stirring occasionally. Add the clam juice, potatoes, season with salt and pepper, reduce the heat to medium-low, and simmer until the potatoes are fork tender, about 15 minutes. Add the cream, parsley, and clams and their liquor and simmer for 5 minutes. Remove the bay leaves. Ladle into soup bowls and serve hot with oyster crackers..