Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
December 4 2020
Iconic Foods From Cities - Boston Clam Chowder
Image From thespruceeats.com
1/2 pound bacon (medium diced)
1 cup leeks (chopped, about 1 pound)
1 cup yellow onions (chopped)
1/2 cup celery (chopped)
1 carrot (peeled and diced)
1 dash salt
1 dash pepper
3 bay leaves
1 tablespoon fresh thyme (chopped)
1/2 cup flour (all-purpose)
1 pound white potatoes (peeled and medium-diced)
4 cups clam juice
2 cups heavy cream
2 pounds littleneck clams (shucked and chopped)
2 tablespoons parsley (finely chopped)
In a heavy stockpot over medium-high heat, render the bacon until crispy (about 8 minutes). Stir in the leeks, onions, celery, and carrots. Sauté for about 2 minutes or until the vegetables begin to wilt.
Season the vegetables with salt and pepper. Add the bay leaves and thyme. Stir in the flour and cook for 2 minutes. Add the potatoes.
Stir in the clam juice. Bring the liquid up to a boil and reduce to a simmer. Simmer the mixture until the potatoes are fork tender (about 12 minutes). Add the heavy cream and bring up to a simmer.
Add the clams and simmer for 2 minutes. Stir in the parsley. Season with salt and pepper, if needed.
Ladle into shallow bowls and serve.