Neely Clam Chowder (Patrick and Gina Neely) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Ingredients:
two 10-ounce cans clams |
two 8-ounce bottles clam juice |
3 thick slices bacon, chopped |
3 cloves garlic, diced |
2 ribs celery, diced |
1 onion, diced |
2 teaspoons chopped fresh thyme |
1 bay leaf |
salt and freshly ground pepper |
3 tablespoons all-purpose flour |
3 medium red potatoes, scrubbed and diced |
1 cup half-and-half |
1 tablespoon white wine vinegar |
dash of hot sauce |
dash of worcestershire sauce |
snipped fresh chives, for serving |
Directions:
1. Heat a large Dutch oven over medium heat.
2. Drain the canned clams over a measuring cup and reserve the juice. You will need 3 cups reserved juice in total, so add the 2 bottles of clam juice to make a total of 3 cups.
3. Add the bacon to the Dutch oven and saute long enough for the bacon to begin to render its fat but not begin to brown, about 3 minutes. Turn up the heat and add the garlic, celery, onions, thyme, bay leaf and some salt and pepper. Saute until tender and fragrant, 4 to 5 minutes. Add the flour and cook until pasty and blonde. Stir in the clam juice, and then add the potatoes. Bring to a simmer and cook until the potatoes are just tender, about 8 minutes.
4. Add the half-and-half and clams and cook for an additional 5 minutes. Season with the vinegar, hot sauce, Worcestershire sauce and salt and pepper. Serve with the snipped chives.
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