New England Clam Chowder

creamy New England clam chowder

Makes 2.25 quarts · 583 kcal per serving

Ingredients

• 600 g Potato
• 600 g Clam Juice
• 420 g Heavy Cream
• 330 g Clams
• 168 g Onion
• 132 g Celery
• 90 g Bacon
• 48 g Butter
• 48 g All Purpose Flour
• 5 g Salt
• 2 g Dried Thyme
• 2 g Black Pepper

Method

1. 1. Render the chopped bacon; soften the onion and celery in the fat.
2. 2. Stir in the flour to make a roux, then whisk in the clam juice and cream and simmer.
3. 3. Add the potatoes and thyme; cook until tender, ~15 min.
4. 4. Stir in the clams and warm through; don't boil hard or they toughen.
5. 5. Season.