New England Clam Chowder

New England Clam Chowder
Yield
2servings
Yield
2servings
New England Clam Chowder
Yield
2servings
Yield
2servings
Ingredients
  • 1each Yukon Gold potatoesdiced 1/2"
  • 1tablespoon bacon, cooked and chopped
  • 1/2each onionsvery small dice
  • 1each bay leaves
  • 4sprigs thymede-stemmed
  • 1each garlic clovesmashed
  • 2tablespoons butter
  • 2 1/2tablespoons flour
  • 4ounces clam juice
  • 12ounces milk
  • 2ounces chopped clams
  • a/n white pepper
  • 2ounces milk or creamif needed, for desired consistency
  • a/n coarse salt
Yield:
Instructions
  1. In a sauce pot cook bacon until rendered and crispy. Once done, add the onion, garlic, thyme and bay leaf and saute until translucent (about 3 minutes). Add butter and flour to the pot to make a roux. Cook the roux for 2-3 minutes.
  2. Whisk in the clam juice and milk and bring to simmer to let thicken.
  3. Add the potatoes, and clams and simmer for 10 to15 minutes, until potatoes are cooked.
  4. If the chowder is too thick, add more milk If the chowder is too thin, add more roux or a cornstarch slurry.
  5. Season with Salt and pepper