Clam Chowder-new England Style

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 8
• 3 lbs rose potatoes or 3 lbs yukon gold potatoes, peeled and cut into 3/4 inch cubes (don't use russet potatoes, they get get too mushy!)
• 1 lb bacon, chopped
• 2 medium onions or 1 1/2 large onions, diced in about 1/4 inch pieces
• 2 -3 cloves garlic, minced
• 1/2 cup flour
• 3 (7 -9 1/3 ounce) cans chopped clams or 3 (7 -9 1/3 ounce) cans minced clams, drained and liquid reserved
• 3 (10 1/2-14 ounce) cans baby clams, drained and liquid reserved
• 4 bottles clam juice
• 1 pint whipping cream
• 1/2 teaspoon msg (optional)
• 1 teaspoon dry mustard
• 2 teaspoons worcestershire sauce
• salt & freshly ground black pepper
• 1 -2 cup cold milk or 1 -2 cup canned chicken broth (optional)
• instant potato flakes, i use hungry jack (optional)
• 6 -7 green onions, thinly sliced

Recipe

• 1 while preparing bacon and onions, cook potatoes in heavily salted water in a large pot or dutch oven until about half done.
• 2 drain potatoes, cool under running water, drain again, and set aside.
• 3 in large nonstick skillet, brown bacon over medium heat until golden brown and crisp.
• 4 drain bacon and set aside, reserving bacon fat.
• 5 return 1 tbsp fat to skillet, add onion and garlic, and cook until translucent and just beginning to brown.
• 6 remove onions from skillet, and drain on paper towels.
• 7 return remaining bacon fat to skillet.
• 8 add enough flour to make a fairly stiff roux, cook for about 10-15 minutes, stirring frequently and thoroughly to prevent burning, and set aside.
• 9 place bottled clam juice and juice reserved from clams in the dutch oven.
• 10 add whipping cream, optional msg, dry mustard, worcestershire sauce, and salt and freshly ground black pepper to taste.
• 11 mix thoroughly, and place over low heat for about 5-10 minutes; taste again, and adjust seasonings.
• 12 add roux, and whisk until thoroughly combined.
• 13 increase heat to medium, and bring to a slow boil, whisking regularly and scraping bottom of pan to prevent burning.
• 14 reduce heat to medium-low, and continue cooking until thickened.
• 15 add reserved clams, bacon, onions, and potatoes, return to a boil, reduce heat, and allow to simmer for about 15 minutes, stirring and scraping bottom of pot frequently to prevent scorching.
• 16 if soup is too thick, add milk or chicken broth as desired; if soup is too thin, add instant potato flakes to obtain desired consistency.
• 17 add sliced green onions, and allow to simmer for about 10 minutes before serving.
• 18 serve with crackers or hot sour dough french bread and butter; a big bowl of soup, with some bread is a meal!
• 19 you probably won’t need or want anything else.
• 20 this soup is best the day after being prepared; just reheat before serving.
• 21 it also freezes very well, so don’t worry about making too much at a time.
• 22 just allow to thaw overnight in the refrigerator, and reheat over low heat until ready to serve.