New England Clam Chowder
- 6 slices bacon, sliced into small 1/2 inch pieces
- 1 small yellow onion, finely chopped
- 4 stalks celery, finely chopped
- 3 carrots, finely chopped
- 1 tablespoon minced garlic
- 6 russet potatoes, cubed
- 4 cups whole milk OR 3 cups whole milk & 1 cup heavy whipping cream
- 1 – 8 ounce bottle clam juice
- 5 cans chopped or minced clams (you can mix)
- 1/2 stick butter
- 1/2 cup all-purpose flour
- 1 tablespoon red wine vinegar
- 1 1/2 teaspoon salt
- ground black pepper to taste
- Place bacon into skillet and cook until slightly brown, not crisp. Remove bacon and add carrots, onions, celery, garlic and potatoes to skillet. Add clam juice from bottle and juice from canned clams to cover vegetables. Simmer until tender.
- In a stock pot begin melting butter over low-medium heat, once melted add flour and whisk constantly until mixture thickens and makes a roux (about 5 minutes). Add milk/cream and whisk well.
- Add skillet with vegetables and potatoes along with the bacon to the roux & milk mixture. Stir. Heat thoroughly, avoid bringing to a boil.
- Stir in clams (adding too early will cause them to be tough) and red wine vinegar.
- Serve with a dollop of butter and a bit of Tabasco to spice it up! YUM!
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