Ingredients: |
Ingredients: 8 (6.5oz) cans chopped clams, reserve juice
1 lb bacon cut into 1 inch pieces
1 cup flour
1 cup unsalted butter
3 lbs white or yukon gold potatoes cut into bite sized pieces
1 large onion chopped
2 cloves garlic, minced
1 (15.25 oz) can sweet corn, drained/rinsed
58 oz chicken stock
16 oz bottled clam juice (in addition to reserved canned clam juice)
1 quart half and half
2 tbsp white Worcester sauce
1 tbsp Tabasco
1 tbsp dried sweet basil
2 tbsp dried parsley flakes
black pepper to taste
zest of 1/2 lemon
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Directions: |
Directions:In a large dutch oven, bring chicken stock, and clam juice (including reserved juice from canned clams) to a boil.
Add potatoes and cook until tender.
While potatoes are boiling, saute bacon in large skillet until crisp, set aside.
Reserve half the rendered bacon fat in skillet
Add butter and onion to skillet and saute until translucent, add garlic and saute, but do not burn.
Add flour slowly to bacon fat/butter onion and garlic, creating a roux, cook until lightly brown. Keep warm, but do not burn.
Add dried sweet basil, parsley, white Worcester, Tabasco, black pepper and lemon zest to the potatoes and broth, bring to a boil.
Add corn.
Slowly add the warm roux to the boiling broth, stirring constantly, broth will become very thick, allow the mixture to thicken as it boils. Make sure to add all of the roux.
Slowly add the half and half to the thickened broth, bring back to a boil.
Add crispy bacon pieces.
Add clams to the broth and allow to simmer at a low boil for about 5 minutes.
Add any additional seasoning to taste and serve immediately. |
This recipe for New England Clam Chowdah is from