Elisabeth's New England Clam Chowdah
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Ingredients
3 strips thick-cut bacon
4 tablespoons salted butter
1 large onion, cut into 1/4-inch cubes
1 rib celery, cut into 1/4-inch cubes
1 teaspoon chopped fresh thyme leaves
2 bay leaves
3 medium-size yukon gold potatoes, peeled and cut into ¼-inch cubes
1/3 Cup all-purpose flour
2 cups clam juice, bottled + from the canned clams
1 pound chopped fresh clam meat, about 4 cans (2 minced and 2 chopped)
1/2 tsp smoked salt (or to taste)
2 cups heavy cream
2 grinds black pepper
Instructions
In a 2- to 3-quart pot on high heat, boil the diced potatoes in the clam juice until tender, 4 - 6 minutes. Test the potatoes for doneness so they do not overcook. Drain the clam juice into a bowl and set the juice and the potatoes aside.
While the potatoes are cooking, set a stew pot over medium-low heat. Add the bacon and cook, turning occasionally, until crisp. Remove the bacon, leaving the fat in the pot, and crumble into small pieces; set aside.
Add the butter, onion, celery, thyme, and bay leaves to the pot. Cook, stirring often, until onions are tender and translucent, 6 to 8 minutes.
Return the crumbled bacon to the pot and stir. Reduce the heat to low and cook, stirring occasionally. Add the flour gradually, stirring continuously, until a thick paste forms. Slowly add the clam juice, 1/2 cup at a time, incorporating it into the mixture before adding more.
Add the potatoes and clam meat. Keep stirring 3 - 5 minutes, until the clams are warmed through, but not so long that the potatoes get overcooked. Add the heavy cream slowly; then stir in the black pepper. Add the smoked salt and adjust to your taste.
Feel free to adjust the heavy cream to your preferred consistency. I like my chowder thick, so 2 cups was just right for me. Discard the bay leaves before serving.
Additional Notes: Although this is made with cream, it freezes fine because the heavy cream has a high fat content and the chowder starts as a rue, which helps the chowder stay homogenous and not separate when being reheated. When reheating, thaw it slowly in the refrigerator first, and then on the stove over low heat. Try not to let it get to a boil. Many supermarkets carry frozen, chopped clam meat in 1-pound containers, which is fresher than canned and just as convenient. Simply defrost before using.
