Description

This clam chowder that is like no other that you have ever eaten. It's like a big, warm hug for your belly.

Ingredients

• 2 T. olive oil
• ¼ lb. house-smoked bacon, ¼ inch dice
• 1 lb. Spanish onion, ¼ inch dice
• 1 lb. celery, ¼ inch dice
• 1 T. chopped garlic
• Roux:
• ¼ c. + 2 T. butter
• ½ c. all-purpose flour
• Base:
• 1 qt. + 14 oz. clam juice
• 2 c. heavy cream
• 1 sachet of thyme, Chile de Arbol, bay leaves, peppercorns
• Finish:
• 2 lb. freshly chopped clams
• 1 lb. fingerling potatoes, ¼ inch sliced
• 1 T. sherry vinegar, optional
• For Serving:
• cubed croutons, crackers, crusty bread or a bread bowl and drizzle with olive oil

Steps

1. Roux:
2. In a heavy-bottomed saucepan over medium heat, melt butter; slowly stir in the flour. Cook and stir for 15 minutes, DO NOT allow it to brown.
3. Base: