New England Clam Chowder – Great Midwest Seafood

Serves 6-8

Ingredients:

1 quart shucked clams; chopped

¼ lb. Bacon; diced

3 tbs. celery; diced

3 tbs. turnip; diced

2 tbs. carrot; diced

3 tbs. leeks or onion; diced

1 tbs. butter

pinch thyme

2 tbs. flour

4 cups clam juice

2 cups potatoes; peeled and diced

1 cup milk

1 cup heavy cream

2 tbs. butter

salt and white pepper to taste (or Tabasco sauce)

paprika

 Instructions:

In a large soup pot render bacon and butter together. 

Then add the vegetables and thyme in this fat without taking any color.  

Stir in the flour to make a smooth paste. 

Slowly add the clam juice, stirring constantly. 

Add the milk, cream and potatoes and simmer slowly until potatoes are tender. 

Add the clams and cook another 2 minutes. 

Adjust seasoning with white pepper or Tabasco sauce.  Use salt sparingly. 

Remove soup from heat and melt pads of butter on top.  Sprinkle with paprika. 

Serve with oyster crackers or toast.