New England Clam Chowder

By KeyIngredient

Ingredients

• 1 1/2 lb. fresh or frozen (thawed) cooked chopped clams
• 12 oz. bacon, chopped
• 1/3 c. all-purpose flour
• 1 large Spanish onion, finely chopped
• 1 medium carrot, finely chopped
• 1 large stalk celery, finely chopped
• 3 lb. russet potatoes, peeled and chopped
• 4 c. bottled clam juice
• 1/2 c. heavy cream
• 1 tbsp. Worcestershire sauce
• 1/2 tbsp. hot sauce (such as Tabasco)
• 1 tsp. fresh thyme leaves

Preparation

Step 1

Set fine-mesh strainer over 4 cup measuring cup. Place clams in strainer. Reserve clams. To juice in measuring cup, add enough water to reach 2 cups; set aside.

In 6 to 7 quart sauce pot, cook bacon on medium-low 15 minutes or until at has rendered and bacon is crisp, stirring occasionally. Remove from heat. Transfer bacon to paper-towel-lined plate. Reserve pot with rendered fat.

Transfer 1/4 cup bacon fat from pot to 8-inch skillet. Heat on medium. While whisking sprinkle flour over fat. Cook 8 to 10 minutes or until lightly browned, stirring frequently. Set aside.

Heat pot with remaining bacon fat on medium. Add onion, carrot, and celery. Cook 12 to 14 minutes or until celery is tender, stirring occasionally.

Add potatoes, clam juice, reserved clam water and 1 tablespoon salt. heat to simmering on high, stirring occasionally. Reduce heat to maintain simmer. Cook 10 to 12 minutes or until potatoes are tender, but not falling apart, stirring often.

Into broth in pot, stir reserved flour mixture. Cook 3 to 5 minutes or until chowder thickens, stirring occasionally.

Stir in cream; heat to simmering. Stir in Worcestershire sauce, hot sauce and clams. Return to simmering. Stir in thyme and 1/2 teaspoon pepper.

To serve, garnish with cooked bacon, if desired.