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New England Clam Chowder
Ingredients
- 7 strips of bacon chopped
- 2 stalks of celery chopped
- 1 medium onion chopped
- 3 tbsp flour
- 8 oz clam juice
- 14 oz chicken broth
- 3 medium Yukon gold potato diced
- 2 bay leaves
- 1/4 tsp black pepper
- 5 sprigs of fresh thyme
- 2 cans of chopped clams with juice
- 1 1/2 cups corn
- 2 cups light cream
- 1/2 cup milk
- 2 tbsp butter
- 1 tsp salt
- 1 tbsp white wine
Directions
- Cook bacon til crisp, remove and drain
- Sauté celery and onion til translucent in bacon fat
- Sprinkle flour over onions, cook 2-3 min more.
- Add clam juice, chicken broth, 1/2 cup water, white wine, bay leaves, thyme.
- Let heat up then add potatoes and pepper. Boil til fork tender, about 12 min
- Add corn, clams, and juice.
- Add salt and pepper. Add light cream and milk. Add butter. Cook until butter melts. Remove thyme stems and bay leaves.
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