• 78f714c1bfdb89bbb586181b63a27588

New England Clam Chowder

Fall wouldn't be the same without this delicious clam chowder. We serve this as soon as the weather turns chilly.

Prep
Cook
Serves 4people
Ingredients
4
dozen little neck or cherry stone clams, scrubbed
4
thick slices of apple wood smoked bacon, diced
1
tbsp canola oil
1
large onion, diced
1 1/2
lb Yukon gold potatoes, cut into 1/2 inch cubes
3
tbsp flour
1 1/2
cups heavy cream
1 1/2
cups whole milk
1
bunch of fresh thyme
2
bay leaves
Directions
1.
Place the clams and 1 cup of water in a large pot. Cover and place over high heat and cook the clams for 6 to 7 minutes. Uncover and remove the open clams. Cover the pot again and continue cooking the clams that haven't opened yet. Cook the clams for another 2 to 3 minutes. Turn off the heat and discard any clams that have not opened. Strain the liquid from the pot through a mesh strainer lined with a coffee filter and reserve.
2.
In a large pot, cook bacon, rendering the fat. When the bacon is brown and crispy, toss in the onions and season lightly with salt. Cook the onions until they are very soft and aromatic but have no color, 7 to 8 minutes. Add the potatoes and cook for another 5 minutes.
3.
Sprinkle flour over the onions and potato mixture and stir to combine. Gradually whisk in the reserved clam juice. When the clam juice has been whisked in and there are no lumps, whisk in the milk and heavy cream and add in the bay leaves and thyme. Add salt and pepper to your taste.
4.
Bring to a boil and reduce to a simmer and simmer until the potatoes are cooked through, about 10 to 15 minutes.Toss in the reserved clams. Taste and re-season if needed.

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