Rich and Thick New England Clam Chowder
makes 8-10 bowls
Ingredients
6 oz bacon, diced
3 (6.5 oz) cans chopped clams, drained reserve juice
3-4 cups chicken broth
1 yellow onion, minced
3 ribs celery, minced
2 carrots, minced
2 sprigs fresh thyme
5-6 red or yellow potatoes, cut into 1 inch pieces
3/4 cup flour
4 cups cream
2 Tablespoons red wine vinegar
1 1/2 teaspoons salt
2 teaspoons pepper
optional 1/2 fresh parsley, finely chopped
Drain clams in a strainer over a bowl, reserve the clam juice for later.
Dice the bacon. Mince all the veggies. In a soup pot, brown bacon, over med high heat. Remove browned bacon with a slotted spoon, place on a paper towel for later. Keep bacon fat in the soup pot, add minced vegetables. Saute until veggies are tender, about 7 minutes. Add flour, mix in well. Add fresh thyme, salt and pepper, mix well. Dice potatoes, add them veggie mixture.
Measure calm juice, add enough chicken broth to make 6 cups of liquid. Add liquid to veggie mixture. Cook on meduim heat for 40 minutes or until potatoes are tender, stirring every few minutes, so it doesn't stick to bottom. When potaotes are tender add the clams, bacon, cream, and vinegar. Cook 15 minutes. Optional Add 1/2 cup fresh parsley to garnish.
I love to serve in sour dough bread bowls! Great Fall meal!
