New England Style Clam Chowder

By carvalhohm2

Ingredients

• one about one gallon of clams
• 1 cup salted water
• 3 slices of bacon
• 3 tablespoons of butter
• 1 medium sweet onion, minced
• 1 stalk of celery, chopped
• 1/4 cup all-purpose flour
• 1 medium russet potato, peeled and diced into 1/2 inch cubes
• 1 1/2 cups cream
• salt and pepper as needed
• Tabasco and/or Worcestershire sauce as needed

Details

Adapted from thepreparedpantry.com

Preparation

Step 1

1. Steam the clams until they open. Discard any that do not open.

2. Pick the meat from the clams, chop them, and set the meat aside.

3. Strain the broth with a fine mesh sieve or cheesecloth and set aside.

4. In a large heavy pan, cook the bacon until crisp. Remove the bacon and chop it into pieces. Pour out any bacon grease leaving a tablespoon or so in the pan.

5. Add the butter, onion, and celery and sauté until crisp-tender.

6. Add the flour and stir until you have paste that is just starting to brown.

7. Gradually add the clam broth—a little at a time--stirring to remove lumps until you have a smooth sauce. Add the rest of the broth.

8. Add the potatoes and cook until they are just tender. Skim any residue from the surface.

9. Add the chopped clams and the cream. Season with salt and pepper and the Tobasco and Worcestershire sauce. Bring to a simmer and serve.