January 21: New England Clam Chowder Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Silas' Classic New England Clam Chowder
Categories: Seafood, Pork, Dairy, Potatoes, Vegetables
Yield: 9 servings

3 sl Thick-cut bacon
4 tb Unsalted butter
1 lg Onion; in 1/4" cubes
1 Rib celery; in 1/4" cubes
1 ts Chopped fresh thyme leaves
2 Bay leaves
2 md White potatoes; peeled, in
- 1/4" cubes
1/2 c All-purpose flour
4 c Bottled clam juice; divided
1 lb Chopped fresh clam meat;
- w/juices *
Salt
3 c Light cream
1 ts White pepper

Set a 4 to 6 quart pot over medium-low heat. Add the
bacon and cook, turning occasionally, until crisp, 10 to
12 minutes. Remove the bacon, leaving the fat in the
pot, and crumble into small pieces; set aside.

Add the butter, onion, celery, thyme, and bay leaves to
the pot. Cook, stirring often, until onions are tender
and translucent, 6 to 8 minutes.

Return the bacon to the pot and stir. Reduce the heat to
low and cook, stirring occasionally, while you prepare
the potatoes.

In a 2 to 3 quart pot on high heat, boil the diced
potatoes in salted water until tender, 5 to 8 minutes.
Drain and set aside.

Turning back to the onion/bacon mixture, increase the
heat to medium-low.

Add the flour gradually, stirring continuously, until a
thick paste forms. Stir and cook 5 minutes.

Increase the heat to medium and slowly add the bottled
clam juice, 1 cup at a time, incorporating it into the
mixture before adding more.

Increase the heat to medium-high and add the potatoes
and clam meat with its juices. Keep stirring 5 minutes,
until the clams are tender.

Add the cream slowly; then stir in the white pepper.

Discard the bay leaves before serving. Serve hot.

* Many supermarkets carry frozen, chopped clam meat in
1-pound containers, which is fresher than canned and
just as convenient. Simply defrost before using.

Yield: 8 to 10 servings

RECIPE FROM: https://newengland.com

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