Chef Donny Makes New England Clam Chowder
INGREDIENTS
(Serves 6)
-2 tbsp butter
-4 strips thick cut bacon, diced
-3 potatoes, dicd (yukon gold or russet)
-1 8 oz bottle of clam juice (optional)
-5 cans of chopped clams (I went heavy on the clams you can half this)
-2 stalks of celery, chopped
-1 medium onion, diced
-1/3 cup flour
-1 bay leaf (optional)
-2.5 cups of half and half
-Juice of 2 cans of clams
-1/2 cup of water (if needed to thin chowder out)
-1/8 teaspoon cayenne pepper (optional)
-salt and fresh cracked black pepper to taste
METHOD
-Add diced bacon and butter to a pan on medium-low heat. Cook stirring occasionally until bacon is crispy
-Add onions, celery, bay leaf, pinch of salt, turn heat to medium and cook until softened, about 5 minutes
-Add diced potatoes to a pot and cover w/ clam juice or water. Set on stove and bring to a boil, onice boiling drain and reserve for chowder
-Add flour to pan, do not drain any fat, and stir until thick
-Slowly stir in the juice of 2 cans of clams, roux will clump up but just keep stirring until smooth
-Pour in the half hand half and stir until combined
-Add in cooked potatoes, and cayenne pepper (optional)
-Add in chopped canned clams and stir
-Simmer for 5-10 minutes
-Salt & pepper to taste
-Serve with crackers and freshly cracked black pepper
