My competition worthy clam chowder recipe.
In a large pot, cook the bacon on medium heat until crispy. Remove bacon and set aside, leaving the grease behind.
Add the butter to the grease and when it melts, add the onion, celery and leeks. Cook for about 2 minutes or until they are soft, stirring gently. Add the flour and mix well to make a roux.
Add the milk, then open the canned clam containers and drain the clam juice into the soup reserving the clams until later. Bring to a slow boil.
Add the salt, white pepper, thyme and potatoes. Cook on medium low until the potatoes are done, stirring occasionally.
The chowder is done when the potatoes are easily pierced with a fork. When this occurs, add the heavy cream and mix well to thicken the soup a bit more. Remove from heat.
Add the clams and crispy bacon from earlier. Let sit 1-2 minutes before serving to allow the clams to cook through. Note that I do it this way to keep the clams from being over-cooked. They cook quite quickly and when over-cooked, they can turn rubbery.
• For an authentic San Francisco style, serve inside sourdough bread bowls or serve with sourdough bread on the side.
• Try adding tobasco sauce to the chowder. You'll be amazed at the flavor!
Ingredients
Directions
In a large pot, cook the bacon on medium heat until crispy. Remove bacon and set aside, leaving the grease behind.
Add the butter to the grease and when it melts, add the onion, celery and leeks. Cook for about 2 minutes or until they are soft, stirring gently. Add the flour and mix well to make a roux.
Add the milk, then open the canned clam containers and drain the clam juice into the soup reserving the clams until later. Bring to a slow boil.
Add the salt, white pepper, thyme and potatoes. Cook on medium low until the potatoes are done, stirring occasionally.
The chowder is done when the potatoes are easily pierced with a fork. When this occurs, add the heavy cream and mix well to thicken the soup a bit more. Remove from heat.
Add the clams and crispy bacon from earlier. Let sit 1-2 minutes before serving to allow the clams to cook through. Note that I do it this way to keep the clams from being over-cooked. They cook quite quickly and when over-cooked, they can turn rubbery.
• For an authentic San Francisco style, serve inside sourdough bread bowls or serve with sourdough bread on the side.
• Try adding tobasco sauce to the chowder. You'll be amazed at the flavor!
