New England Clam Chowder

When fresh clams are not available, I use canned clams and bottled clam juice as an alternative.  It makes a flavorful and hearty chowder. Make sure you pick the kind that has all-natural ingredients and no preservatives.

INGREDIENTS

• 2 (6.5-ounce) cans chopped clams
• 2 (8-ounce) bottles clam juice
• 3 strips bacon (fine-diced)
• 3 tablespoons oil or butter
• 1 cup fine-diced onion 
• 2 cloves garlic (minced)
• 1 cup medium-diced celery
• ¼-½ cup flour
• 1 teaspoon chicken bouillon
• 1 cup water
• ¼ teaspoon dried thyme
• 2 teaspoons kosher salt
• 2 dried bay leaves
• Ground pepper (to taste)
• 2 cups medium-diced potatoes (Red or Yukon Gold)
• 1 cup heavy cream
• 4 dashes Worcestershire sauce

Note:

*Find a good brand that does not use artificial preservatives or MSG.  I used Bar Harbor.

INSTRUCTIONS

1. In a heavy-bottomed pot, brown the bits of bacon until crisp.  Discard rendered fat.
2. Over medium heat, add oil or butter and sauté onions until caramelized for about 3 minutes.
3. Add garlic and celery in.  Sauté for about 2 minutes.
4. Add flour.  Stir it up and let it cook for about a minute.  The amount of flour will depend on how thick you want your chowder.
5. Add clam juice (from bottles and strained from cans – about 3 cups total).
6. Add chicken bouillon dissolved in a cup of water.
7. Add thyme, bay leaves, salt, and ground pepper.
8. Let it come to a boil then add potatoes in.  Lower the heat, cover, and let it simmer while potatoes cook (soft but firm) for about 15-20 minutes.
9. Remove bay leaves.
10. Add cream and clams.  Cook for just about 2 minutes.  Do not overcook.
11. Add a few dashes of Worcestershire sauce.
12. Taste and adjust seasonings.
13. Serve and enjoy!