Clam Chowder

• Meat

  • 4 slices Bacon, thick cut

• Seafood

  • 4 (6.5 oz cans Clams

• Produce

  • 2 Bay leaves
  • 3 stalks Celery
  • 2 cloves Garlic
  • 1 Onion, small
  • 2 tbsp Parsley
  • 1 1/2 lbs Red potatoes
  • 1/4 tsp Thyme, dried

• Canned Goods

  • 3 cups Chicken stock

• Baking & Spices

  • 1/3 cup All-purpose flour
  • 1 Salt and pepper

• Dairy

  • 8 oz Heavy cream

Found on wineandglue.com

Description

Ingredients

• 4 slices of thick cut bacon, diced into small pieces
• 3 cups of chicken stock (see note)
• 4 (6.5 oz) cans of chopped clams, liquid reserved (see step 2)
• 1 small onion, diced
• 3 stalks celery, diced
• 2 cloves of garlic, minced
• 1/3 cup all purpose flour
• 1 1/2 pounds red potatoes (about five medium) diced into 1/2 inch pieces
• 8 oz heavy cream
• 1/4 tsp dried thyme
• 2 bay leaves
• 2 TBSPs well minced parsley
• salt and pepper

Directions

• In a large stew pot, cook the bacon over medium heat until crisp, stirring often.
• While the bacon is cooking, pour the 3 CUPS chicken stock into a four cup measuring cup. Add the liquid from the cans of clams to the chicken stock, making approximately 4 1/2 cups of liquid.
• Add the diced celery and onions, cooking until they are translucent and very soft.
• Add the minced garlic and cook, stirring, until fragrant, about 30 seconds, being careful that the garlic doesnt burn.
• Stir in the flour, coating all of the veggies and the bacon. Continue cooking about a minute until the flour begins to brown.
• EXTREMELY gradually, pour in the clam juice/chicken stock mixture. Pour about two tablespoons at a time (no need to measure, this is just an estimate), whisking it into the flour veggie mixture. There should be no visible liquid between each pour. The veggies should look like a gummy mess. Continue this way until you use all the liquid, pouring more quickly at the end.
• Add the potatoes, thyme, and bay leaves and increase the heat to high and bring to a boil (you are looking for big bubbles at the surface). Then reduce to a simmer (the lowest you can go heat wise and still see bubbles) and continue cooking for 20 minutes or until the potatoes are soft.
• Stir in the cream and chopped clams, and let heat through for a minute. Remove from the heat stir in the fresh parsley. Season with salt and pepper to taste.