New England Chowder - from Fred and Mary

Ingredients

• 4 cans Premium clams chopped
• 4 slices thick bacon diced
• 1 large onion diced
• 1 cup celery chopped
• Kosher salt
• 1+1/2 pounds Yukon gold potatoes 1/2 inch cubes
• 3 tablespoons Flour
• 1+1/2 cups whole milk
• 1+1/2 cups heavy cream
• 1/4 teaspoon Fresh Thyme
• 2 bay leaves
• 1-2 shakes Tabasco sausce
• Extra virgin olive oil

Instructions

1. 1). Drizzle a few drops of olive oil into the clam pot and toss in the bacon. Fry until crispy.
2. 2). Toss in the onions and season lightly with salt. Cook until onions are aromatic, but have no dark color.
3. 3) Add potatoes and celery, then cook for 5-8 minutes.
4. 4). Sprinkle the flour over the mixture and stir to combine.
5. 5). Gradually whisk in the clam juice until there are no lumps of flour.
6. 6). Whisk in the milk and cream.
7. 7). Add thyme and bay leaves.
8. 8). Bring to a boil.
9. 9). Reduce heat to simmer until the potatoes are tender, 10-15 minutes.
10. 10). Toss in the clams and continue to simmer 5-10 minutes.
11. 11). Taste and add additional salt if needed.
12. 12). Add tabasco sauce.