New England clam chowder
Cream based chowder is wonderfully delightful and will rival the competition of The Best Chowder award goes to. Hearty, creamy and well balanced. Soon to be a new favorite of the family.
4 oz bacon,
4 slices, chopped
2 cups onion, diced
1 cup celery, diced
1 cup carrot, diced
1 cup all-purpose flour
1 teaspoon black pepper
1 teaspoon dried thyme
4 cans minced clam, with juice
1 ½ cups chicken stock
2 potatoes, peeled and cubed
2 cups heavy cream
1 bay leafoyster cracker, for garnish
1. Place a fine mesh strainer over a medium bowl and strain the 4 cans of minced clams, separating the meat from the juices.
2. Using a 6-quart Dutch oven or pot of similar size, fry bacon over medium-high heat until fat renders and the edges begin to crisp.
3. Add onion and saute until softened and translucent, about 3 to 5 minutes.
4. Reduce heat to low and add carrots, celery and flour, stirring constantly for 3-5 minutes to avoid lumps.
5. Add black pepper, thyme, reserved clam juices, chicken stock, diced potatoes, and bay leaf. Stir to incorporate, then cover and bring to a boil.
6. Reduce heat to a simmer and let cook until potatoes are tender, about 15 to 20 minutes.
7. Remove bay leaf and add cream.
8. Allow chowder to simmer for an additional 10-20 minutes until soup has thickened to an appropriate consistency.
9. Add in reserved clam meat and cook for an additional 2-4 minutes.
10. Remove from heat and serve with oyster crackers
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