New England Clam Chowder

A play on traditional clam chowder, we use flour to thicken the soup instead of oyster crackers.  We also use canned clams instead of fresh, which work quite well.  If you like, add a few fresh clams to the soup just before serving for an elegant presentation.

 

New England Clam Chowder

 

1 cup diced celery

1 cup clam juice or water

cups cream

2 bay leaves

1 Tbsp. fresh thyme and parsley (optional)

 

In a large pot, saute the bacon in olive oil until golden.  Add the onion, celery and garlic and cook until soft.  Stir in the flour and cook out, about 1 minute more.  Add the potatoes, liquid from the clams, water, cream and bay leaves, and cook gently until potatoes are quite tender, about 15 – 20 minutes.  Stir in the clams and herbs and season with salt and pepper.

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