NEW ENGLAND CLAM CHOWDER

 

 

Fall is here and it’s time for a great clam chowder! I love my version of it. For best results you can use fresh clams but if you are in a hurry, you can use canned clams. Enjoy this delicious soup with a Sancerre, Sauvignon Blanc from the Loire Valley!

 

Preparation: 1 hour; cooking time: 1 hour

Serving 8-12

 

1 ½ lbs. red potatoes, peeled and diced

4 8-ounce bottles clam juice

¾ lbs. Applewood bacon, diced

1 large sweet onion, peeled and chopped

3 garlic cloves, minced

4 stalks celery with leaves, peeled and chopped

1 bay leaf

1 tbsp. fresh thyme leaves

1/3 cup all-purpose flour

4 ½-ounce cans chopped clams

2 ½-ounce cans minced clams

2 cups half and half

¼ tsp. Tabasco

2 tbsp. Sherry

Salt and pepper

 

Bring the potatoes and clam juice to boil in a large saucepan over high heat. Reduce the heat to medium-low, cover and simmer 10 minutes, until the potatoes are tender.

Cook the bacon in a large pot over medium heat until it begins to brown, about 7-8 minutes. Remove the excess fat with a spoon. Add the onion, garlic, celery, leek, bay leaf and thyme. Sauté the vegetables 5-7 minutes, until soften.

Stir in the flour and cook 2 minutes (do not brown the flour).

Gradually whisk the juice from the cans of clams.

Add the potato mixture, half and half and Tabasco. Season with salt and pepper. Bring to a boil.

Reduce the heat to medium-low. Add the clams and sherry. Simmer 30 minutes to blend all the flavors together, stirring frequently.

 

Bon Appetit!