New England Clam Chowder
Delicous, creamy New England Clam Chowder.
- 1 tablespoon plus 1 teaspoon olive oil
- 4 slices Canadian bacon, diced (2 ounces)
- 1 large onion, chopped (about 2 cups)
- 6 stalks celery, diced (about 2 cups)
- Kosher salt and freshly ground pepper
- 1 tablespoon finely chopped garlic (about 3 large cloves)
- 2 teaspoons chopped fresh thyme
- 2 1 -pound containers frozen clams packed in their own juice, thawed, juice reserved
- 1 1/4 pounds russet potatoes, cut into 1/2-inch dice
- 1 bay leaf
- 2 cups cold low-fat (1 percent) milk
- 2 tablespoons heavy cream
- 3 tablespoons all-purpose flour
- Hot sauce (such as Tabasco), for serving (optional)
- Heat 1 teaspoon of the oil in a large soup pot over medium-high heat. Add the Canadian bacon and cook, stirring frequently, until crisp, 3 to 4 minutes. Transfer the bacon to a plate.
- Add the remaining 1 tablespoon oil, the onion, celery, 3/4 teaspoon salt and 1/2 teaspoon pepper to the pot and cook over medium heat, stirring occasionally, until the vegetables have softened, about 6 minutes. Add the garlic and thyme and cook, stirring, for 1 minute more. Add 1 1/2 cups water, the reserved clam juice (about 1 1/2 cups), the potatoes and bay leaf and bring to a boil.
- Partially cover the pot and simmer, stirring occasionally, until the potatoes are tender, about 15 minutes. Whisk the milk, cream and flour in a bowl until the flour is dissolved. Slowly add the mixture to the pot, stirring constantly. While stirring, bring the soup to a simmer (do not boil). Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 8 minutes. Add the clams and simmer 2 minutes more. Discard the bay leaf. Add salt and pepper to taste.