Creamy Clam Chowder with Crispy Bacon
From luisascatering 14 years ago
Ingredients
- 4 slices applewood smoked bacon, diced shopping list
- 2 tablespoons unsalted butter shopping list
- 1 small leek, white and light green parts only, halved lengthwise and thinly sliced crosswise shopping list
- 1 small finely chopped onion shopping list
- 2 stalks finely chopped celery shopping list
- 1 large garlic clove, minced shopping list
- 2 sprigs fresh thyme shopping list
- 1 dried turkish bay leaf shopping list
- 4 small yukon gold potatoes, peeled and cut into 1/2-inch cubes shopping list
- 1/2 cup heavy cream shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
- seas salt, or to taste shopping list
- 1 bottle Bay Harbor clam juice shopping list
- 2 small cans Bay Harbor chopped clams shopping list
- 1 can of Bay Harbor clam stock shopping list
- 1/4 cup finely chopped fresh parsley shopping list
- chopped fresh chives or green onions, for garnish shopping list
How to make it
- Cook the bacon in a large heavy pot over medium heat until crisp and the fat is rendered. Reserve the bacon for garnish later and pour off all the bacon fat except 1 tablespoons. Add butter, leeks, onions, and celery and cook until softened, about 5 minutes. Add the garlic, thyme, and bay leaf and cook until the vegetables are thoroughly wilted, about 3 minutes, being careful not to brown.
- Add the potatoes, clam juice and stock and bring to a boil. Lower the heat, cover, and simmer until the broth thickens slightly and the potatoes are very tender, about 30 minutes. (If you like a thicker broth, mash some of the potatoes against the side of the pot with a wooden spoon or add a slurry (cornstarch mixed with water) until desired consistency is reached. Remove from the heat, discard the thyme stems and bay leaves, stir in the clams and cream, and season with pepper and salt to taste.
- Set the chowder aside for 1 hour, covered, to allow the flavors to marry. Place the pot over low heat and slowly reheat, being careful not to let boil. Serve hot; garnish each bowl with some crisp bacon, parsley and chives.
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