New England Clam Chowder

Busy Mama Recipes

Kevin loves clam chowder.  He says it's his favorite soup.  He didn't eat meat for 17+ years (I didn't for 3, until I got pregnant), so we didn't have it often. It's just not the same without bacon and chicken stock.  Fortunately for me, I was able to persuade him to eat some red meat, so this soup is an occasional treat for us:-)  I love cooking dishes that Kevin loves.  It makes it more fun!

Ingredients
2 Carrots, peeled and diced
2 Celery stalks, diced
1 Large white onion, diced
3 Russet potatoes, peeled and diced
3 Tbs Butter 1/2 cup Flour
1/2 cup dry White Wine
1 12 ounce bottle Clam Juice
24 ounces Chicken Stock
3 small cans chopped clams
7 slices bacon, chopped
1 Tbs Worcestershire Sauce
1 Tbs Tabasco
1 cup Heavy Whipping Cream
3 Tbs chopped fresh Dill
Juice and zest of one lemon
salt, pepper, and paprika

Directions

In a large, heavy bottom stock pot, sautee the bacon until crisp.  Remove the bacon but leave the grease.  Cook the carrots, celery, onion, and potatoes in the grease, and add butter.  When the veggies are tender, deglaze the pan with white wine.  Sprinkle the flour over the veggies, stirring iften to prevent burning and sticking.  Cook for about 3 mintues, until the raw flour taste is gone.

Add the clam juice and chicken stock.  Simmer for about 20 minutes.  Remove from heat and use an immersion blender to blend.  The goal is to make to soup thick, not to completely puree it.  Only blend for a minute or so, it's good to still have chunks of vegetables in the soup.

Add bacon, clams, heavy cream, lemon, Tabasco, Worcestershire, dill, and spices to the soup.  Simmer for 25-45 minutes.  If soup is too thick, add more stock or cream.  If it is too thin, cook to reduce, or add butter and flour***

***Use your fingers to roll together little balls of equal parts butter and flour.  Once they turn into "dough", they can be added to any soup or sauce to thicken it.