HOW TO MAKE NEW ENGLAND CLAM CHOWDER

Nothing canned here. I’ll try to keep the instructions easy to follow but this is a fresh version of New England Clam Chowder so there is a quite a bit going on but the finish product is worth is so that’s all that matters. Have a fabulous day.

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INGREDIENTS:
12 large Clams (cooked, cleaned and chopped)
6 Medium White Potatoes (diced, boiled for 15 – 20 minutes, then drain)
5 strips of thick cut Bacon (chopped, crisped in a pan)
1 large Carrot (diced)
2 ribs of Celery (diced)
1 medium White Onion (diced)
1 clove Garlic (minced)
2 tbsp Oil
3 tbsp All Purpose Flour
1/4 cup Dry White Wine
1/2 tbsp Black Pepper
1/2 tsp Garlic Powder
(Salt to taste, you may not need it between the Clam Juice and Bacon)
1 tbsp Herbs De Provence
1/4 tsp Cayenne Pepper
1 cup Heavy Cream
2 Cups Half & Half
Parsley (for garnish)

INSTRUCTIONS:
•To cook the clams put them in a large pot with 2 cups of water, boil until they open. Remove them from the pot and place them in the ref ridge to cool. •Let the pot settle so any sand or shell fragments go to the bottom of the pot.
•To clean the clams. Once they are cook enough to handle cut into the stomach area clean it out under running water. Cut the clam in pieces with kitchen sheers.
•With a sieve pour out 2 cups of the water from the clam boil (clam juice).
•In a 5 quart pot sweat pour in 2 tbsp oil and sweat the carrot, celery, onion and garlic. (5-7 minutes cook time temperature setting medium high)
•Cut the heat add the bacon to the pot, and the cooked potatoes, set the pot to the side
•Use the pan that you cooked the bacon in to make the base for the chowder. there should be about 1/2 – 1 tbsp of bacon grease in the pan.
•Add 3 tbsp of All Purpose flour to the pan and mix it into the bacon grease, let the temperature come up to medium high add 1/4 cup Dry White Wine and the 2 cups of clam juice. Mix until smooth.
•Season the sauce with 1/2 tbsp Black Pepper, 1/2 tsp Garlic Powder, 1 tbsp Herbs De Provence and ,1/4 tsp Cayenne Pepper
•Mix to incorporate seasonings, when the sauce gets thick and bubbly pour it in the 5 quart pot with the other ingredients
•Add 1 cup of Heavy Cream, 2 cups of Half & Half and stir.
•Let the Chowder set on a low temperature setting for 10 minutes to let the flavor of all the ingredients settle (keep it low enough to where it heats the chowder but do not let it boil or bubble) Give the chowder a stir a couple times during the 10 minutes.

After 10 minutes SERVE and ENJOY