Tuesday, December 8, 2009

New England Clam Chowder

New England Clam Chowder


4 slices bacon, cut into 1/2 inch pieces
1 1/2 c diced yellow onion
1/2 c diced celery
3 T flour
3 T white wine
1/2 t thyme (I use less because I think thyme is overpowering)
1 bay leaf
2 c cream
4 red potatoes, diced
2 (6 1/2 oz cans) clams with juice
Salt and Pepper to taste


Saute bacon in a large stockpot. Add onions and celery and cook about 7 minutes until translucent. Add flour to make a roux, cook for 5 minutes. Add wine and cook until thickened. Add thyme, bay leaf, cream and clam juice. Bring to a simmer. Add potatoes and cook on very low heat until tender. Add clams right before potatoes are done to heat through. Adjust seasonings with salt, pepper and tobasco. Serve hot. I added some milled garlic. Yum! Enjoy!

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