Chunky New England Clam Chowder
Makes 8 servings
Ingredients
- 5 cups clam juice
- 1 pound potatoes diced (I used 2 large baking potatoes, peeled)
- 5 slices thick cut bacon 1/2-inch dice
- 1 small yellow onion diced
- 3 bay leaves
- 1 tablespoon freshly chopped thyme leaves or 1 tsp dried thyme
- 1/2 stick butter 4 tbsp
- 1/2-3/4 cup all-purpose flour
- 2 cups half and half
- 2 pounds fresh or frozen clams diced
- 2 tablespoons freshly chopped parsley leaves
- Kosher salt and white pepper to taste
Instructions
- Bring the clam juice and diced potatoes to a boil in a large soup pot.
- Cook until the potatoes are tender. Set aside.
- To make roux: In a pot, render the bacon, until crispy.
- Stir in the onion until it's translucent.
- Add bay leaves, thyme and butter and let it melt.
- Whisk in the flour and let the roux cook until it turns golden brown, about 3 to 4 minutes.
- Bring the clam juice and potato back to a boil.
- Whisk in a ladleful of clam juice into the roux then gradually whisk the roux into the soup pot until it thickens.
- Then whisk in the half and half and heat to a simmer while whisking.
- Add the clams and let simmer for 2 to 3 minutes.
- Remove bay leaves and discard.
- Then add the parsley and kosher salt and pepper to taste.
- Serve hot with oyster crackers and in a bread bowl if you would like!
Notes
Recipe from Guy's Big Bite on Food Network .