New England Clam Chowder
- 2- 6.5 oz. cans chopped clams
- 3 C. (24 oz.) Clam broth
- 1 thick slice bacon (about 2 oz) chopped fine
- 2 tbs butter
- 1 medium onion chopped
- ¼ C. Celery diced
- 1 clove garlic smashed and minced
- 3 tbs flour
- 2 medium russet potatoes (Idaho same thing) ½ inch dice
- 1 bay leaf
- 2 sprigs fresh thyme
- 2 C. (16 oz) heavy cream
- Fresh cracked black pepper
In a large heavy bottom soup pot or Dutch oven, brown bacon over medium heat.
Just as bacon begins to brown and crisp a little, add butter, onions, celery and garlic.
When onions start to turn translucent, sprinkle in flour. Fold and stir to blend in the flour. Cook about 2 minutes.
Stir in broth to eliminate lumps.
Add the potatoes, bay leaf and sprigs of thyme. Turn up heat . When the broth begins to boil, lower temperature to a strong simmer.
Check potatoes for tenderness (12-15 minutes).
Remove bay leaf and sprigs of thyme.
Add clams and cook several minutes.
Add cream and reduce heat. Do not let the cream boil.
Season with a little fresh cracked black pepper. Taste to adjust salt and serve.
If you like, garnish with a few oyster crackers and maybe even a little butter.