New England Clam Chowder

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 5 (6 1/2 ounce) cans minced clams with juice
• 3 (8 ounce) bottles clam juice
• 4 slices bacon, cut into 1/2-inch pieces
• 2 cups onions, finely chopped
• 2 large celery ribs, finely chopped
• 3 large minced garlic cloves
• 1 tablespoon thyme leaves
• 2 bay leaves
• 4 cups red potatoes, diced peeled
• 1 cup heavy cream
• 4 tablespoons flour
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt
• 1/4 cup chives or 1/4 cup green onion, finely chopped for garnish

Recipe

• 1 in a large heavy pot cook the bacon until crisp and the fat is rendered, remove and set aside.
• 2 add the onions and celery season with salt and pepper and cook until softened, about 5 minutes.
• 3 add the garlic, thyme and bay leaves and crushed red pepper flakes, and cook until the vegetables are thoroughly wilted, about 3 minutes, being careful not to brown.
• 4 add the flour and cook an additional 3 minutes.
• 5 add clams with all the juice, and the potatoes and bring to a boil, simmer for 20 to 30 minutes or until the broth thickens slightly and the potatoes are very tender.
• 6 reduce heat to low and stir in heavy cream add crush bacon and season with pepper and salt.
• 7 cover, and stirring often.
• 8 (if you like a thicker broth, mash some of the potatoes against the side of the pot with a wooden spoon.) remove from the heat. (do not allow to boil after adding the cream as it could break).
• 9 set aside for 1 hour, covered, to allow the flavors to marry. place the pot over low heat, and slowly reheat, being careful not to bring to the boil. serve hot, garnished chives.