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Clam Chowder

Source of Recipe

From "The Weeknight Cook" by Brigit Binns


List of Ingredients

â—¦ 3 slices thick-cut bacon, chopped
â—¦ 1 tablespoon unsalted butter
â—¦ 2 stalks celery, chopped
â—¦ ½ finely chopped yellow onion
â—¦ ½ teaspoon dried thyme
â—¦ 1 bay leaf
â—¦ 3 red-skinned potatoes, cubed
â—¦ 2 cans (6 ½ ounces each) clam meat, drained, chopped, clam liquor reserved
â—¦ 1 ½ cups milk
â—¦ 1 cup heavy cream
â—¦ Salt and freshly ground pepper


Recipe

In a large saucepan over medium heat, cook the bacon, stirring often, until it starts to brown and has rendered some of its fat, about 3 minutes. Using a slotted spoon, transfer to paper towels to drain.

Add the butter to the bacon drippings. When it melts, add the celery, onion, thyme, and bay leaf and sauté until the onion is translucent, about 2 minutes. Add the potatoes and stir well. Add the reserved clam liquor and 2 cups water and bring to a boil. Reduce the heat to low, cover, and simmer until the potatoes are tender, about 15 minutes.

Add the milk and cream and stir to combine. Add the clam meat, heat through, and season to taste with salt and pepper. Remove and discard the bay leaf. Ladle the chowder into bowls, garnish with the bacon, and serve.

Makes 4 servings