Clam Chowder
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
Directions
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Roux:
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.
Base:
Bring to a boil; simmer for 10 minutes.
Pour the base into the roux; whisk until smooth, keeping at low heat.
In a heavy-bottomed stockpot, add oil; heat over medium heat and begin to cook bacon. Sweat bacon for about 10 minutes.
Add diced vegetables; cook until tender, about 15-20 minutes.
Strain the base to the vegetables; simmer for 10 minutes.
Finish:
Add to base; simmer for 15 minutes; season with salt and pepper.
Serving:
Ladle chowder into bowls and garnish with cubed croutons, crackers, or crusty bread, and drizzle with olive oil.