New England Clam Chowder II
|1 cupBacon, raw; diced|
|1 cupCelery; diced|
|1 cupOnion; diced|
|1/2 teaspoonGarlic; finely chopped|
|1/2 teaspoonFresh Thyme leaves; finely chopped|
|2 eachBay leaves|
|5 cupsClam juice|
|1/2 cupAll purpose flour|
|3 cupscanned sea clams with juice; chopped|
|1/2 cupUnsalted butter|
|1 cupPotato; cooked and diced|
|Salt and pepper; to taste|
|1 tablespoonDry Sherry|
New England Clam Chowder II Preparation
In a large pot, saute the bacon until it starts to soften, do not brown the bacon.
Add the onion and celery and continue to saute until vegetables soften.
Add the garlic, thyme, bay leaves, clams and clam juice. Bring to a boil, turn heat down and let simmer.
In a medium skillet, melt butter and then add flour and cook for 5 minutes.
Add butter/flour mixture to boiling clam mixture, stirring constantly until thickened. Add the cooked potato, heavy cream, sherry, salt and pepper
Simmer for 15 minutes and serve with chowder crackers or saltines.
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