New England Clam Chowder

Yield: 1/2 Gal

Equipment:

• 1 - Cutting Boad
• 1 - Knife
• 1 - Saucepot
• 1 - Rubber Spatula

Ingredients:

• 2 ea Celery Sticks, peeled and brunoise
• 1 ea Onion, peeled and brunoise
• 2 ea Potato, peeled and brunoise
• 8 oz Bacon, cut small
• Butter, as needed
• 4 tbsp Flour
• 4 cup Clam Juice
• 16 oz Clams, diced small
• Parsley, fresh and minced, as needed
• 4 oz Heavy Cream
• 3 cups Milk
• Salt and Pepper to Taste

Instructions:

1. Render Bacon, if needed, add butter. Do not brown.
2. When fat is foamy, add celery and onion. Sweat.
3. Add flour and make blond roux.
4. Add clam juice a bit at a time, stirring until uniform.
5. Add potatoes and cook until tender.
6. Add milk and reduce heat. Add clams and cream.
7. Adjust seasonings, and garnish with parsley.

Notes:

• I tend to make more roux than needed at times, it is easier to add more milk, cream, or clam juice to thin the soup out.
• Canned clams will have some clam juice that you can use, so you do not need to buy as much clam juice.
• 3 6-oz cans of minced clams contain about 1 cup of clam juice.