New England Clam Chowder

Name: New England Clam Chowder
Yield: 6
Ingredients: 4 oz bacon, 4 slices, chopped; 2 cups onion, diced; 1 cup celery, diced; 1 cup carrot, diced; ⅓ cup all-purpose flour; 1 teaspoon black pepper; 1 teaspoon dried thyme; 4 cans minced clam, with juice; 1 ½ cups chicken stock; 2 potatoes, peeled and cubed; 2 cups heavy cream; 1 bay leaf; oyster cracker, for garnish

Recipe by Jordan Kenna from tasty.co

Lunch

Ingredients

6 servings

•

4 oz bacon, 4 slices, chopped
•

2 cups onion, diced
•

1 cup celery, diced
•

1 cup carrot, diced
•

⅓ cup all-purpose flour
•

1 teaspoon black pepper
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1 teaspoon dried thyme

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4 cans minced clam, with juice
•

1 ½ cups chicken stock
•

2 potatoes, peeled and cubed
•

2 cups heavy cream
•

1 bay leaf
•

oyster cracker, for garnish

Instructions

Place a fine mesh strainer over a medium bowl and strain the 4 cans of minced clams, separating the meat from the juices.
Using a 6-quart dutch oven or pot of similar size, fry bacon over medium-high heat until fat renders and the edges begin to crisp.
Add onion and sauté until softened and translucent, about 3 to 5 minutes.
Reduce heat to low and add carrots, celery and flour, stirring constantly for 3-5 minutes to avoid lumps.
Add black pepper, thyme, reserved clam juices, chicken stock, diced potatoes, and bay leaf. Stir to incorporate, then cover and bring to a boil.
Reduce heat to a simmer and let cook until potatoes are tender, about 15 to 20 minutes.
Remove bay leaf and add cream. Allow chowder to simmer for an additional 10-20 minutes until soup has thickened to an appropriate consistency.
Add in reserved clam meat and cook for an additional 2-4 minutes.
Remove from heat and serve with oyster crackers
Enjoy!