Clam Chowder

Ingredients

• •3 lbs Fresh clams
• •1 teaspoon Salt
• •6 oz Bacon
• •0.5 teaspoon Black pepper
• •1 large Onion
• •3 stalks Celery
• •2 tablespoons Olive oil
• •3 cloves Garlic
• •4 medium Potatoes
• •2 cups Heavy cream
• •4 tbsp Butter
• •0.25 cup Flour
• •1 tsp Thyme
• •1 piece Bay leaf

Instructions

1. 1

   Scrub clams, steam until open, save liquid

   💡 Strain liquid

2. 2

   Render bacon until crispy, set aside

   💡 Use fat to cook

3. 3

   Sauté onion and celery in bacon fat

   💡 High heat with small amount of fat. Ingredients should sizzle but not steam.

4. 4

   Add potatoes, clam liquid, thyme, bay leaf - simmer 15 min

   💡 Until potatoes tender

5. 5

   Make roux with butter and flour

   💡 Add in small pieces to incorporate gradually. Watch for browning - it burns fast.

6. 6

   Add cream and roux, simmer until thickened

   💡 Keep at a gentle bubble - rapid boiling toughens proteins and makes liquids reduce too quickly.

7. 7

   Add clams, bacon, serve with oyster crackers

   💡 Fresh parsley