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New England Clam Chowder
Serves 6
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Ingredients:
| 4 slices raw smoked bacon, diced |
| 3 tablespoons butter |
| 2 cups finely chopped yellow onions |
| 1 cup finely chopped celery |
| 1 1/2 teaspoons minced garlic |
| 1/2 teaspoon dried thyme leaves |
| 2 bay leaves |
| 1/4 cup minced fresh parsley leaves |
| 3 tablespoons flour |
| 2 bottles clam juice, or equivalent amount seafood or fish stock |
| 3 cups 1/2-inch diced potatoes |
| 1 cup heavy cream |
| 1 cup milk |
| Salt, to taste |
| Pepper, to taste |
| 2 cans minced clams, (5 oz.)with juice reserved |
Directions:
- In a large soup pot or Dutch oven, brown bacon until crisp; drain on paper towels, reserving 1 tablespoon bacon drippings in pan. Add butter, onions, celery, garlic, thyme, and bay leaves.
- Saute until translucent, about 10 minutes. Sprinkle with seasoned salt and freshly ground pepper. Stir in flour and cook about 1 minute.
- Add the clam juice and potatoes, and bring to a boil. Lower the heat, cover, and simmer for 20 to 30 minutes, or until the broth thickens slightly and the potatoes are very tender. Remove from the heat.
- Stir in heavy cream, milk, reserved cooked bacon, and clams with their juices and heat through, about 5 minutes more. Season, to taste, with seasoned salt and pepper.
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