New England Clam Chowder

Category: Fish & Seafood

Ingredients

1 cup of raw bacon diced
1 cup of onions diced
1 cup of leeks diced
1/2 cup of diced celery
1/2 cup of diced carrots
1 cup of unpeeled baby red potatoes diced
1 tbsp. Italian parsley minced
1 tsp. fresh thyme minced
1/3 cup of flour
4 cups clam juice or

Directions

In a large soup or stock pot saute the diced raw bacon over medium heat until the bacon is very crispy. Once the bacon is very crisp add the diced onions, leeks, carrots and celery, reduce the heat to a simmer and sweat the vegetables for 5 minutes. Next add the flour to the vegetables to create a roux which will aid in thinking the soup. Stir the flour in well and add the clam juice and bring to a boil. Once the soup is at a low boil stir well to break up any bits of the roux and add the cream and diced potatoes. Cook for 10 minutes and add the remaining ingredients except the thyme and parsley. Reduce heat to a simmer and cook for one hour. After the soup has simmered add the minced parsley and thyme and season as needed with salt and ground black pepper. Serves 8 - 10.



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