Step one, stay in the kitchen and cook. With the weather getting colder a soup is always a great idea for dinner. A big bowl of thick, rich and full of the sea chow-dah. I thought for sure this would be a flop.......I live in Maine so I must use fresh clams.........nope, I used can clams and they were great. One thing I did was make this the day before and kept in the refrigerator to "ripen". This allow the flavors to blend. Hope you enjoy this as much as we did. Andi
Look at all that goodness
Alan's New England Clam Chowder
3 slices bacon (I used salt pork)
1 medium onion, chopped fine
1 stalk of celery, finely chopped
6 tablespoons of butter
6 tablespoons of flour
salt and pepper to taste
3 cans (7 ounce each) of minced clams, drained and keep the juice
1 can (5 ounce) of whole baby clams, drained and keep the juice
1 bottle (8 ounce) of clam juice
3-4 potatoes, medium size peeled or unpeeled and cut into 1/2 inch pieces ( I peeled mine)
1 teaspoon hot sauce (I didn't use this)
1/8 teaspoon ground thyme (I always add to my seafood dishes)
2-2 1/2 cups of half & half
In a large dutch oven over medium heat, fry the bacon or salt pork. Save the bacon or salt pork to sprinkle over the chow-dah when serving. Remove the bacon or pork and place on paper towels and set aside.
In the remaining fat add the chopped onion and the chopped celery and saute' for about 5-10 minutes. Cook this until soft.
Reduce the heat and add the butter and stir until melted. Add the flour along with the salt and pepper and continue to stir for about 4 minutes. What you are doing is making a roux.
Add the reserved juice from the drained clams, along with the bottle of clam juice and stir until thickened.
Add your chopped potatoes and simmer uncovered for about 15 minutes or til tender. Stirring frequently.
Add the half & half along with the hot sauce if using. Allow this to simmer for about 5 minutes. Add your pinch of thyme.
Add the clams ( I cut mine in half ) and cook for about 10 minutes longer. Never allow this chow-dah to boil. Just heat until hot. Garnish with the reserved bacon bits or the salt pork pieces.
Place in the refrigerator for sometime to "ripen" this allows the flavors to blend. I made it the day before and served this the next day.
Enjoy Makes about 4-5 servings.
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