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New England Clam Chowder -the white kind




Source of Recipe


Internet


List of Ingredients




1 dozen medium clams, chopped
1 stick butter
1 small minced onion
1 small minced stick of celery
1 bay leaf
thyme
fennel (optional)
black pepper
3/4 cup flour
3 cups half and half
1 large or 2 medium diced potatoes (red, skin on)
1 strip of raw bacon, chopped

Soak clams just before chopping and save water and shells.
Sauté bacon, onion and celery in butter until onions are soft. Slowly add flour, blending well and cook over low heat for 5 minutes, being careful not to brown. Slowly pour about 2 cups of reserved water from clams and 1 cup of half and half, stirring well to prevent clumping. Add bay leaf and dashes of thyme, fennel and black pepper. Bring to a boil, reduce heat and simmer for 10 minutes. Add diced potatoes. Simmer 20-30 minutes or until potato is just tender. Stir in the remainder of the half and half. Remove from heat and add chopped clams. Stir, let sit 1 minute. Makes 10 satisfying servings.



Recipe