New England Clam Chowder
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New England Clam Chowder

Clam chowder is one of my favorites and is easy to make at home! The consistency of this recipe is a slightly thickened broth, which I prefer to the very thick chowders.

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Ingredients

  1. 4 slices bacon
  2. 2 Tbsp butter
  3. 2 celery ribs
  4. 1 large carrot
  5. 2 leeks, white and light green
  6. 2 russet potatoes
  7. 1 ear sweet corn
  8. 2 (8 oz) bottles clam juice
  9. 3 (6.5 oz) cans chopped clams
  10. 3 Tbsp flour
  11. 1 cup heavy cream
  12. 1 tsp chopped fresh thyme
  13. 2 Tbsp chopped fresh parsley
  14. 2 bay leaves
  15. to taste black pepper, cayenne pepper and salt

Steps

  1. Cut root and dark green from leeks. Cut in half lengthwise and thinly slice. Add to large bowl of cold water. Swish around to clean out the dirt and sand. Remove from water with slotted spoon.

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  2. Chop celery and carrot into fine dice. Cut corn from cob. Peel and chop potatoes into small 1/2" dice. Put potatoes in cold water until ready to use.

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  3. Add bacon to pot and cook on med-low until crisp. Remove for later garnish and save drippings in pot.

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  4. To the bacon grease add butter, leeks, carrots and celery. Cook until soft - about 10 minutes.

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  5. Add flour and cook 1-2 minutes. Add clam juice and liquid from strained clams. Turn heat to medium and bring to boil.

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  6. Add potatoes, corn, bay leaves, thyme, parsley, black pepper and cayenne pepper. I did not add salt because the bacon, clam juice and clams had sufficient salt. Taste and add salt if needed.

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  7. When potatoes are fork tender, turn heat back to med-low. Add clams and heavy cream. Heat 5-10 minutes. Remove bay leaves before serving.

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  8. Serve with reserved bacon for garnish. Enjoy!

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