New England Clam Chowder

New England Clam Chowder


Directions

2-1/2 lbs. hard shell clams (I used cherrystones)
1 md. onion, diced - reserve peels
1 lg. carrot, diced - reserve peels
1 lg. celery stalk, diced - reserve peels
2-3 stems, fresh thyme
1 lg garlic clove, smashed -peels and all
1/2 cup water

In a large heavy bottomed soup pot or dutch oven, steam clams with vegetable peels (not the diced veggies...they're for the next step), thyme, and garlic... maybe another stalk of celery and another small onion roughly cut up, and a 1/2 C water.  Steam until all clams open, about 10 mins.
Strain liquid through cheese cloth in mesh strainer, reserving strained liquid.  You should have almost 2 cups.
Remove clams and set aside to cool

4 slices smoked bacon, diced
1 lg clove garlic, minced

Wipe pot clean and return to stove over med. high heat.  Add bacon and saute until nearly all is crispy.  Add the onion, celery, and carrot...S&P (I used white pepper)...and saute until beginning to soften.  About 5-7 mins.  Add the garlic and saute about a minute.

1/4 cup flour
1/2 cup wine

Sprinkle the flour over the top, stir in, and cook for about 2 mins.  Deglaze with the wine and cook out for about a minute, until all liquid is removed.

Top off reserve clam broth with water until you 4 cups in total
1 bottle clam juice
3-4 med Red potatoes, diced
1-2 bay leaves
1-2 T fresh thyme
reserved clams, chopped

Add broth, clam juice, potatoes, bay leaves, thyme, and clams.  Bring to boil, then reduce to simmer and let cook for about 1/2 hour...until potatoes are tender.

1 pt. Heavy cream

Once potatoes are tender and ready to serve, reduce heat until just below a simmer.  Whisk in the heavy cream and cook until heated through.  Taste for seasoning.


Serve, garnished with minced fresh parsley.