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Massachusetts New England Clam Chowder




Source of Recipe


The Honorable Mitt Romney


List of Ingredients




6 strips Bacon, cut into 1-inch pieces
2 ribs Celery, cut into 1/4 -inch dice
1 cup Small pearl onions, peeled
3 tbsp. All-purpose flour
2 cups Unsalted clam juice
4 Potatoes (about 1 lb.), peeled, cut into 1/2 -inch dice
2 Dried bay leaves
1/4 tsp. Ground black pepper
4 Large sprigs of fresh thyme
5 8 lbs. Quahog clams, 2 lbs. shucked, liquid reserved, chopped into 1/2 -inch pieces
2 Ears fresh yellow corn, kernels removed
21/2 cups Milk
2 tbsp. Unsalted butter
1 tsp. Salt

Recipe



In a stockpot, cook bacon until crisp. Drain bacon on a paper towel and set aside; discard all but 2 tbsp. of bacon fat. Add celery and onions; sauté, stirring occasionally with a wooden spoon, until translucent, about 7 minutes. Sprinkle flour over onion mixture; cook, stirring with a wooden spoon, 2 to 3 minutes. Add clam juice, ½ cup water, potatoes, bay leaves and 1/8 tsp. of the pepper. Cover and bring to a boil. Pick thyme leaves from stems; add both leaves and stems to pot. Reduce heat to medium low; simmer until potatoes are almost fork tender, about 12 minutes. Add clams and reserved liquid, cover and cook for 4 minutes over medium heat. Add corn kernels, cover and cook 4 to 6 minutes. Add milk and butter and cook for 5 minutes or until butter melts. Remove bay leaves and thyme stems; add remaining 1/8 tsp. of pepper and salt. Garnish with bacon pieces and serve immediately.