Clam Chowder - New England Style
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|3||6.5 oz. cans chopped/minced clams in clam juice|
|1||8 oz. bottle clam juice|
|6||thick center-cut bacon strips chopped|
|2||stalks celery finely chopped|
|1||large onion chopped|
|1 1/4||pounds 3 1/2 cups Russet potatoes, peeled and diced into 1/4-1/2” cubes|
|3-5||garlic cloves minced|
|1/4||teaspoon red pepper flakes optional|
|1/3||cup all-purpose flour|
|2||cups low sodium chicken broth|
|2||teaspoons chicken bouillon|
|1/2||tsp EACH dried parsley, dried oregano and salt|
|1/4||tsp EACH dried thyme and pepper|
|1||cup heavy cream|
- Drain clam juice from cans into a measuring cup. Add enough bottled clam juice to equal 2 1/2 cups. Set aside.
- In a Dutch oven, cook bacon over medium heat until fat is rendered and slightly brown. Remove half of the bacon with a slotted spoon to a paper towel lined plate. To the remaining bacon and drippings, melt in 1 tablespoon butter over medium heat.
- Increase heat to medium high and add celery and onion. Saute for 5-7 minutes or until onions are soft. Add potatoes, garlic, red pepper flakes (if using) and sauté 30 seconds. Sprinkle in flour and cook an additional 1 minute. Stir in chicken broth, reserved 2 ½ cups clam juice, chicken bouillon, bay leaves and all seasonings. Bring to a boil then reduce to a simmer. Simmer, uncovered, for 15-20 minutes or until potatoes are very tender.
- Stir in heavy cream and bring to a simmer to heat through. Discard bay leaves. Remove from heat and stir in clams. Taste and add salt/pepper to taste. (You may or may not need additional salt depending on how salty your clams and bacon are.) For a thinner or less chunky soup stir in additional heavy cream/milk or chicken broth.
- Top individual servings with reserved bacon and oyster crackers and fresh parsley if desired.