New England Clam Chowder Recipe
INGREDIENTS
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6 ounces bacon, diced
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2 tablespoons (1 ounce) unsalted butter
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4 shallots, diced fairly finely (about 2/3 cup)
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1 poblano pepper, diced (about 1/2 cup; optional)
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2 leeks, white parts only, cleaned well and chopped (about 3 cups)
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2 cloves garlic, minced
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4 tablespoons all-purpose flour
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1/3 cup dry white wine, such as Sauvignon Blanc
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1 quart (4 cups) clam juice
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1 pint (2 cups) heavy cream
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1 cup milk
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1 pound Yukon Gold potatoes, peeled and diced
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2 to 3 dashes hot sauce, plus more for serving (optional)
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2 to 3 dashes Worcestershire sauce (optional)
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2 pounds fresh quahog or cherrystone clams, chopped,, or 8 (6 1 â? 2-ounce) cans clams with liquid reserved, chopped (if using canned, drain the juice from the clams and reserve it for use in place of some of the clam juice called for above)
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1 teaspoon salt, or more to taste
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Saltine or oyster crackers, for serving
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