Subj : 1/21 N.E. Clam Chowder 4
To   : All
From : Dave Drum
Date : Mon Jan 20 2025 06:30 am

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Silas' Classic New England Clam Chowder
Categories: Seafood, Pork, Dairy, Potatoes, Vegetables
     Yield: 9 servings

     3 sl Thick-cut bacon
     4 tb Unsalted butter
     1 lg Onion; in 1/4" cubes
     1    Rib celery; in 1/4" cubes
     1 ts Chopped fresh thyme leaves
     2    Bay leaves
     2 md White potatoes; peeled, in
          - 1/4" cubes
   1/2 c  All-purpose flour
     4 c  Bottled clam juice; divided
     1 lb Chopped fresh clam meat;
          - w/juices *
          Salt
     3 c  Light cream
     1 ts White pepper

 Set a 4 to 6 quart pot over medium-low heat. Add the
 bacon and cook, turning occasionally, until crisp, 10 to
 12 minutes. Remove the bacon, leaving the fat in the
 pot, and crumble into small pieces; set aside.

 Add the butter, onion, celery, thyme, and bay leaves to
 the pot. Cook, stirring often, until onions are tender
 and translucent, 6 to 8 minutes.

 Return the bacon to the pot and stir. Reduce the heat to
 low and cook, stirring occasionally, while you prepare
 the potatoes.

 In a 2 to 3 quart pot on high heat, boil the diced
 potatoes in salted water until tender, 5 to 8 minutes.
 Drain and set aside.

 Turning back to the onion/bacon mixture, increase the
 heat to medium-low.

 Add the flour gradually, stirring continuously, until a
 thick paste forms. Stir and cook 5 minutes.

 Increase the heat to medium and slowly add the bottled
 clam juice, 1 cup at a time, incorporating it into the
 mixture before adding more.

 Increase the heat to medium-high and add the potatoes
 and clam meat with its juices. Keep stirring 5 minutes,
 until the clams are tender.

 Add the cream slowly; then stir in the white pepper.

 Discard the bay leaves before serving. Serve hot.

 * Many supermarkets carry frozen, chopped clam meat in
 1-pound containers, which is fresher than canned and
 just as convenient. Simply defrost before using.

 Yield: 8 to 10 servings

 RECIPE FROM: https://newengland.com

 Uncle Dirty Dave's Archives

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