Ingredients: |
Ingredients: 4 slices of thick cut bacon, diced into small pieces
3 c. 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 c. all purpose flour
1 1/2 lbs red potatoes (about five medium) diced into 1/2 inch pieces
8 oz heavy cream
1/4 tsp dried thyme
2 bay leaves
2 Tbsp well minced parsley
salt and pepper
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Directions: |
Directions:1- In a large stew pot, cook the bacon over medium heat until crisp, stirring often.
2- 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.
3- Add the diced celery and onions, cooking until they are translucent and very soft.
4- Add the minced garlic and cook, stirring, until fragrant, about 30 seconds, being careful
that the garlic doesn't burn.
5- Stir in the flour, coating all of the veggies and the bacon. Continue cooking about a
minute until the flour begins to brown.
6- 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.
7- 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.
8- 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.
Notes- The original recipe, calls for (3) 8 oz bottles of clam juice. I decided to make the recipe just a little more cost efficient and use chicken stock, but if you want to go the extra mile use the clam juice. Both ways are awesome. |
This recipe for Clam Chowder is from