October 04, 2016
Comfort Food, Dinner, Lunch,
Main Dish, Soups/Stews, Shellfish, Dairy, Easy/Beginner Cooking, Quick Meals, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Winter, Weeknight Meals, Stove Top, No Eggs, Make it from scratch, Clams more
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"The ultimate clam chowder, I was afraid this wouldn’t be as tasty as the ones I've had at really good restaurants, but this is one of my favorites, and is one of the best recipes"
In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Add butter to the drippings (you can spoon out some of the drippings if you don't want to use that much). Add in celery, leek, and onion, saute until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, broth, clam juice, salt, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.
In a small bowl, combine flour and 1 cup 18% cream until smooth. Gradually stir into the soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Stir in clams and remaining cream; heat through (do not boil); turn down to low heat; add the bay leaf. Cook for additional 2-3 minutes on low heat. Add in 4 strips of crumbled bacon.
Crumble the reserved 2 strips of bacon. Garnish chowder with crumbled bacon and fresh chopped chives.
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