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"Be Prouda Ya Chowda" New England Clam Chowder

Source of Recipe

From "Beirut to Boston" by Jay Hajj


Recipe Introduction

"Guy Fieri of Food Network fame discovered Mike's City Diner several years ago and has featured us on his immensely popular show, Diners, Drive-Ins, and Dives. We've since become friends and he's been kind enough to invite me back on Triple D, as well as Guy's Big Bite and Guy's Grocery Games many times. I prepared this chowder for an episode of Guy's Big Bite called 'Be Prouda Ya Chowda.' I think it represents Boston well!"

List of Ingredients

◦  5 cups clam juice
◦  1 pound potatoes, diced
◦  5 slices bacon, ½-inch dice
◦  1 small yellow onion, diced
◦  3 bay leaves
◦  1 Tbsp freshly chopped thyme leaves
◦  ½ stick butter
◦  ½ cup all-purpose flour
◦  2 cups half-and-half
◦  2 pounds freshly shucked clams, roughly chopped
◦  2 Tbsp chopped fresh parsley leaves
◦  Kosher salt and white pepper to taste
◦  Oyster crackers, to serve
◦  Black pepper, to serve


Recipe

Bring the clam juice and potatoes to a boil in a large soup pot. Cook until the potatoes are tender, about 10 minutes. Set aside.

In a separate pot, prepare a roux by rendering the bacon until crispy. Stir in the onion and sauté until translucent, about 6 to 8 minutes. Add the bay leaves, thyme, and butter and let the butter melt. Reduce heat to low. Whisk in the flour and cook until a golden brown roux forms, about 3 to 4 minutes, stirring constantly so as not to burn the roux.

Bring the clam juice and potato back to a boil. Whisk a ladleful of clam juice into the roux, then gradually whisk the roux back into the soup pot until it thickens. Slowly whisk in the half-and-half and reduce the heat to a simmer while whisking. Add the clams and simmer 2 to 3 minutes to cook through. Add the parsley and salt and pepper to taste. Serve hot with oyster crackers. Garnish each bowl with a dash of fresh-cracked black pepper.


Serves 6 to 8