New England Clam Chowder

Recipe Ingredients

3		Clam juice - (8 oz ea)
1 lb	454g / 16oz	Russet potatoes - peeled, and
		Cut into 1/2" pieces
2 tablespoons	30ml	Butter - (1/4 stick)
3		Bacon - finely chopped
2 cups	125g / 4.4oz	Chopped onions
1 1/4 cups	137g / 4.8oz	Chopped celery with leaves
		= (abt 2 large stalks)
2		Garlic cloves - chopped
1		Bay leaf
1/4 cup	15g / 0.5oz	All-purpose flour
6		Chopped clams - (6 1/2 oz ea) - drained, and
		Juices reserved
1 1/4 cups	296ml	Half-and-half
1 teaspoon	5ml	Hot pepper sauce
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat. Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes. Remove from heat.

Melt butter in heavy large pot over medium heat. Add bacon and cook until bacon begins to brown, about 8 minutes. Add onions, celery, garlic and bay leaf and saute until vegetables soften, about 6 minutes. Stir in flour and cook 2 minutes (do not allow flour to brown). Gradually whisk in reserved juices from clams. Add potato mixture, clams, half-and-half and hot pepper sauce. Simmer chowder 5 minutes to blend flavors, stirring frequently. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving.)

This recipe yields 8 (first-course) or 4 (main-course) servings.

Source:
Bon Appetit, November 2000

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