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Categories:Viewed: 53 - Published at: a year ago
Ingredients
- 10 pounds small clams, cooked and discard the shells
- 6 slices bacon, pre cooked type
- 4 tablespoons butter
- 2 medium leeks, white and light parts only, halved lenghtwise and thninly sliced crosswise (2 1/2 to 3 cups)
- 1 cup finely chopped onions
- 1 cup finely chopped celery
- 2 teaspoons minced garlic
- 6 springs fresh thyme
- 2 bay leaves
- 2 pounds potatoes, peeled and cut into 1/2 inch cubes (about 5 cups)
- 2 cups heavy cream (I use half and half)
- salt and pepper to taste
Method
- In a large stockpot, cook the clams and save the broth. Run the broth through a strain twice to remove the sand. (I use store bought clam broth instead since it is easier)
- In a heavy pot over medium heat, cook the bacon until crisp, add in the 4 tablespoons of butter, leeks, onions and celery and cook until softened, about 5 minutes. Add the garlic, thyme and bay leaves and cook until the vegetables are thoroughly wilted, about 3 minutes. Add the potatoes and clam broth and bring to a boil. Lower the heat, cover and simmer until the broth thickens slightly and the potatoes are very tender, about 30 minutes. Remove from the heat, Discard the thyme stems and bay leaves, stir in the clams and cream or half and half and season with salt and pepper to taste.
- Set the chowder aside for 1 hour, covered to allow the flavors to marry. Place the pot over low heat and slowly reheat, being careful not to let boil. Serve hot.
