Clam Chowder

Ingredients

5 pieces of thick bacon
3 celery ribs (diced)
1/2 – 3/4 medium onion – diced
4 lbs potatoes
3 TB + 1 tsp Clam Base
1.5 Cups Clam Juice (reserved from clams)
3 sticks of butter
3/4 Cups Flour
4 Cups minced clams (or more)
6 Cups of Milk
2 Cups of Heavy Cream
Pepper – to taste

Directions

Clam base can be purchased on Amazon or at the Chef Store

Cut your potatoes into cubes (whatever size you want for eating) and start them cooking in a large pot of water. Let them cook to al dente while you are cooking the rest of the ingredients.
For a quicker cook, you can use frozen diced potatoes.

Cut the bacon into pieces and cook it until crispy.

In a large stock pot (or large double boiler to help not to scald the milk), use some of the left over bacon grease and saute’ the onions and celery. Once the onions are translucent remove the onions and celery from the pot.

Use the clam juice (reserved from the clams if you have any) and whisk it with the clam base to break down the clam base.

In your large pot or double boiler, melt the butter and then add the flour slowly to create a roux. As it starts to incorporate, add the onions and celery. Let cook at a low to medium temperature for 6-7 minutes.

Add the clam base mix to the roux and turn on low heat. Add some milk (only a few cups), bacon, clams, and potatoes. Stir and add the milk and heavy cream slowly as the base thickens. Continue to stir as the roux thins.

Add pepper to taste.

Continue to sir until the chowder starts to bubble and is the thickness that you like.Add more milk or cream if you want it thinner.

Makes a bunch. 🙂