Sarasota's Clam Chowder

19
Ingredients

15m
Prep Time

35-45m
Cook Time

50m
Ready In

Recipe: #948

October 20, 2011

Categories: Celery, Onions, New England, more

recipe by:
Kchurchill5

"I can't say if this is "truly" a classic recipe, but I really enjoy it. I really load it up with clams, and the broth just has a great flavor. A friend and fellow chef and myself came up with this recipe a few years back and it is the only clam chowder I make."

Original is 7 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (443.3 g)
Calories 422.7
Total Fat - 18.1 g
Saturated Fat - 7.6 g
Cholesterol - 66.5 mg
Sodium - 809.2 mg
Total Carbohydrate - 32.7 g
Dietary Fiber - 2.9 g
Sugars - 11.2 g
Protein - 32 g
Calcium - 209.2 mg
Iron - 4 mg
Vitamin C - 33.7 mg
Thiamin - 0.3 mg

Step 1

Bacon ... In a large pot on medium heat, add the bacon and render slowly until the bacon is crisp and brown. After the bacon is done, remove to a plate to let it drain.

Step 2

Base ... In the same pot, keep the bacon drippings (you should have about 1 tablespoon) and add the celery, onions, leeks, and garlic; cook 5 minutes until they begin to sweat. Next add in the potatoes and butter and cook an additional 5 minutes. Still on medium heat.

Step 3

Broth ... Add the flour to the vegetables, mix well and let it cook just a mix to get rid of the flour taste. Slowly add in the white wine, clam juice, and fish stock continuing to mix. Add in the bay leaf and thyme and bring to a light boil. Your soup will begin to thicken. Reduce to medium low and cook 15 minutes until the potatoes are tender.

Step 4

Optional Step ... At this point, I like to take my immersion blender / stick blender and puree the vegetables for just a few seconds. You don't want to puree it all, just a few seconds is all it takes to create a nice texture. Or you can ladle out a cup of of the vegetables and broth and put them in a regular blender for a few seconds too. Again, this step is optional.