New England Clam Chowder

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This is a delicious soup I found on Epicurious. It is the best homemade clam chowder I've come across and is excellent as a cup of soup with a elegant meal or as a bowl of soup for a yummy lunch. They call for russet potatoes but I often use red potatoes instead. The russets do help to make the broth a bit thicker but I like the flavor of the red potatoes a bit more. If you like the broth a bit thicker but want the flavor of the red potatoes, simply add 1/3 cup flour instead of the 1/4 cup in the recipe.

 

 

Yield

Makes 8 (first-course) or 4 (main-course) servings

Ingredients

1. • 3 8-ounce bottles clam juice
   • 1 pound russet potatoes, peeled, cut into 1/2-inch pieces
   • 2 tablespoons (1/4 stick) butter
   • 3 slices bacon, finely chopped
   • 2 cups chopped onions
   • 1 1/4 cups chopped celery with leaves (about 2 large stalks)
   • 2 garlic cloves, chopped
   • 1 bay leaf
   • 1/4 cup all purpose flour
   • 6 6 1/2-ounce cans chopped clams, drained, juices reserved
   • 1 1/4 cups half and half
   • 1 teaspoon hot pepper sauce

Preparation

1. 1.  Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat. Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes. Remove from heat.
   2. Melt butter in heavy large pot over medium heat. Add bacon and cook until bacon begins to brown, about 8 minutes. Add onions, celery, garlic and bay leaf and sauté until vegetables soften, about 6 minutes. Stir in flour and cook 2 minutes (do not allow flour to brown). Gradually whisk in reserved juices from clams. Add potato mixture, clams, half and half and hot pepper sauce. Simmer chowder 5 minutes to blend flavors, stirring frequently. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving.)