New England Clam Chowder
4 (6.5 oz.) cans minced clams juice reserved
1 Cup bottled clam juice
2 slices bacon minced
1 onion diced
2 Tbsp all-purpose flour
1 bay leaf
1/2 tsp fresh thyme minced
1 pound Yukon Gold potatoes peeled and diced (about 3 potatoes)
3 Cups heavy cream
1/3 Cup dry sherry
salt to taste
black pepper to taste
Tobasco sauce to taste
Worcestershire sauce to taste
bread bowls or oyster crackers
- Drain the clam juice from the minced clams and combine with enough bottled juice to equal 3 cups of liquid.
- Cook the bacon slowly in a soup pot over medium heat until lightly crisp, about 8 minutes.
- Add the onion and cook, stirring occasionally, until the onion is translucent, about 5-7 minutes.
- Add the flour and cook over low heat, stirring with a wooden spoon, for 2-3 minutes.
- Whisk in the clam juice, bring to a simmer, and cook for 5 minutes, stirring occasionally. The liquid should be the consistency of heavy cream. If it is too thick, add more clam juice to adjust the consistency.
- Add the bay leaf and thyme.
- Add the potatoes and simmer until tender, 10-15 minutes.
- Meanwhile, place the clams and cream in saucepan and simmer together until the clams are cooked, about 5-8 minutes.
- When the potatoes are tender, add the clams and cream to the soup base. Simmer for 1-2 minutes.
- Stir in the sherry. Season to taste with salt, pepper, Tabasco, and Worcestershire sauce.
- Serve in bowls with the crackers on the side OR in bread bowls!