2 Cups of Bacon, Small Diced
1 Cup of Celery, Medium Diced
1 Cup of Yellow Onion, Medium Diced
1 Cup of Carrot, Peeled and Medium Diced
2 Cups of Russet Potato, Peeled and Medium Diced
¾ Cup of Flour
50 Middleneck Clams, steamed and rough chopped
2 Cups of Clam Broth
4 Cups of Chicken Stock
1 ½ Cups of Heavy Cream
1 t Tabasco
1 T Worcestershire
2 t Dried Thyme
Salt and Black Pepper to Taste
In a sauce pot with a lid, steam the middleneck clams in 2 cups of water. When all of the shells are open, remove the meat from the shells and rough chop. Reserve 2 cups of strained clam broth.
In a large, heavy bottomed stock pot, render bacon until cooked but not crispy. Add mirepoix and potatoes and sweat until onions are translucent, about five minutes. Add the flour to make a roux.
In a separate pot, heat the clam broth and chicken stock to a boil.
While whisking the roux, add the liquid slowly to incorporate, making sure the roux does not clump.
Add the clams and cook for half an hour on a very low heat, stirring often.
Add cream and season with Tabasco, Worcestershire, and Thyme.
Season with salt and black pepper to taste.
One response to “New England Clam Chowder”
Thank you for sharing this recipe… We had the chowder last month and rate it the best we’ve ever had!