Best New England Clam Chowder
- 10 strips bacon
- 2 tbsp butter
- 2 ribs celery, chopped
- 1 large leek, chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 small potatoes, cubed
- 1 cup chicken broth
- 1 bottle (8 ounce) clam juice
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/3 cup all-purpose flour
- 2 cups half and half, divided
- 3 cans clams
- bay leaf
- chopped fresh chives or green onion, for garnish
Preparation time 20mins
Cooking time 55mins
Adapted from reluctantentertainer.com
1. In a Dutch oven, cook bacon over medium heat until crisp. Remove to a paper towel to drain; set aside.
2. Add butter to the drippings, saute celery, leek and onion until tender.
3. Add garlic; cook 1 minute longer.
4. Stir in the potatoes, broth, clam juice, salt, pepper and thyme. Bring to a boil, reduce heat and simmer, uncovered, for 15 - 20 minutes or until potatoes are tender.
5. In a small bowl, combine flour and 1 cup of half and half, whisk until smooth. Gradually stir into the soup. Bring to a boil; cook and stir for 1 - 2 minutes until thickened.
6. Stir in clams and remaining half and half, and bay leaf heat through, but do not boil.
7. Add crumbled bacon, garnish each bowl with chopped chives or green onion.