Hearty New England Clam Chowder

Ingredients

• 4 oz, diced Salt Pork or Thick-Cut Bacon
• 2 tbsp Unsalted Butter
• 1 large, diced Yellow Onion
• 2 diced Celery Stalks
• 2 cloves, minced Garlic
• 0.25 cup All-Purpose Flour
• 2 bottles (8 oz each), or Clam Juice
• 1 cup Water
• 1.5 lbs, peeled and diced in Small Red or Yukon Gold Potatoes
• 1 Bay Leaf
• 0.5 tsp Dried Thyme
• 1.5 cups Heavy Cream
• 2 cans (6.5 oz each), drai Chopped Clams
• 2 tbsp, chopped (for garni Fresh Parsley
• to taste Salt
• to taste Black Pepper

Instructions

1. In a large Dutch oven or heavy-bottomed pot, cook the diced salt pork or bacon over medium heat until crispy. Remove the cooked pork/bacon with a slotted spoon and set aside for garnish. Leave the rendered fat in the pot.
2. Add butter to the pot with the rendered fat. Add diced onion and celery, cooking until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
3. Sprinkle flour over the vegetables and stir continuously for 2 minutes to create a roux.
4. Gradually whisk in the clam juice and water, stirring until smooth.
5. Add the diced potatoes, bay leaf, and dried thyme. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the potatoes are tender.
6. Remove the bay leaf. Stir in the heavy cream and drained chopped clams. Heat through gently for 5 minutes, but do not boil after adding cream.
7. Season with salt and pepper to taste. (Clam juice can be salty, so taste before adding much salt).
8. Ladle into bowls, garnish with reserved crispy salt pork/bacon bits and fresh parsley. Serve hot with oyster crackers or crusty bread.

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