New England Clam Chowder
Description
This easy to make soup will become a favorite of yours, so much so that you will add it to your rotation of meals. It warms up a person on those chilly days and nights. Serve with crackers or a crusty bread..
Ingredients
3 thin bacon slices, chopped
1 stick unsalted butter, softened
1 medium sweet onion, diced
1 medium carrot, peeled and diced
1 leek, cleaned, thinly sliced, white part only
1 corn on the cob, kernels and milk removed from cob
1 ½ T. fresh thyme, minced
2 c. new potatoes, diced
1/3 c. plus 1 T. all-purpose flour
2 1/2 c. clam juice (or fish stock or vegetable broth)
2 ½ c. little neck clams
1 – 1 ½ c. milk
salt and pepper, to taste
sourdough bread bowls, optional
Directions
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Place a large pot over medium heat. Brown bacon, about 5 minutes. Drain all but 2 T. grease; melt butter.
Add onion and carrot; sauté for 5 minutes; add leek and corn; sauté 2 to 3 minutes. Season with salt and pepper.
When onions and leeks have sweated and are translucent, add thyme and potatoes; stir.
Sprinkle flour over vegetable mixture; stir well to create a thick roux (make sure all of the flour lumps have been stirred out), about 2 minutes. Continue to stir; cook for another minute to allow the “flour taste” to disappear.
While whisking, pour clam juice into the mixture in a steady stream until fully incorporated and no lumps remain. Lower heat; allow mixture to simmer 10 - 15 minutes or until the mixture thickens. Add ¼ to ½ c. more clam juice if the mixture becomes too thick while simmering.
Gently fold in clams; slowly stir in milk, beginning with 1 c.; add an extra ½ c. at the end, if needed.
Simmer 5 - 7 minutes or until potatoes are fork tender. Adjust seasonings.
Serve hot.
This soup is wonderful in hollowed out sourdough bread bowls!
5-7 servings