New England Clam Chowder
"Note: Some people like really thick clam chowder. Although the traditional way is for this chowder to be brothy and not thick, if you prefer your chowder to be thick, just add a few more tablespoons of flour than is called for in the recipe and cook a few minutes before you add potatoes, broth and spices. You will need to stir often to make sure the chowder does not stick. Another option is to mix equal amounts of melted butter and flour to make a roux and add it at the end stirring a little at a time into the hot chowder until it reaches your desired consistency...."
INGREDIENTS
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5 pounds of live cherrystone clams in shells (or quahogs), shells scrubbed. Note: If you live in an area where you can’t buy fresh clams, substitute 10 ounces of canned chopped clams and 3 cups of bottled clam juice
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1 ounce of salt pork, diced
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1 ½ ounces of bacon, diced fine
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2 tablespoon butter
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¼ cup minced celery
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1 cup of onion, chopped
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1 small garlic clove, minced
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2 tablespoons flour
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3 cups of stock from the clams
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1 ¼ pounds all-purpose potatoes, peeled and ½” diced
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1 teaspoon fresh thyme, or ½ teaspoon dried
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1 bay leaf
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Black pepper
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2 cups heavy cream
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Butter for serving
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