Clam Chowder
Makes 9 cups (about 9 servings)
A creamy, bacon-built New England chowder with potatoes and chopped clams, thickened with a flour roux.
| 6 strips thick-cut bacon (or salt pork) | Cook bacon low, chop, keep 2 tbsp fat | Melt butter in drippings, soften onion & celery 5-6 min | Add garlic, sauces & seasonings, cook 1 min | Stir in flour, cook 2 min | Splash in broth, then half and half | Add bouillon, bay leaf & clam juices | Simmer partially covered 20 min | Add potatoes, simmer 20-25 min | Add clams, heat 5 min, remove bay leaf | Ladle, top with parsley, pepper & bacon |
| 2 tbsp butter | ||||||||||
| 1 medium yellow onion, diced | ||||||||||
| 2 ribs celery, diced | ||||||||||
| 3 cloves garlic, minced | ||||||||||
| 1 tsp hot sauce (or 1/2 tsp Tabasco) | ||||||||||
| 1 tsp Worcestershire sauce | ||||||||||
| 1/2 tsp dried oregano | ||||||||||
| 1/2 tsp dried parsley | ||||||||||
| 1/4 tsp dried thyme | ||||||||||
| 1/4 tsp salt | ||||||||||
| 1/8 tsp smoked paprika | ||||||||||
| 1/8 tsp pepper | ||||||||||
| 45 g flour | ||||||||||
| 240 ml chicken broth | ||||||||||
| 720 ml half and half | ||||||||||
| 240 ml clam juice | ||||||||||
| 1 chicken bouillon cube | ||||||||||
| 1 bay leaf | ||||||||||
| 570 g potatoes, peeled and diced | ||||||||||
| 3 cans (185 g each) chopped clams, juices reserved | ||||||||||
| Fresh parsley, roughly chopped (for serving) | ||||||||||
| Freshly cracked pepper (for serving) |
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