Clam Chowder

Clam Chowder

Serves 4-6


¼ pound                    butter unsalted

½ cup                         bacon, cooked, diced

½ cup                         yellow onion, small dice

3/4 cup                       celery, small dice

¾ cup                         all-purpose flour

1 ½ cups                    clam juice

2 cups                        chopped clam, canned not drained

1 cup                          diced potatoes, canned not drained

2 cups                                    heavy cream

3 teaspoons              kosher salt

½ teaspoon               white pepper, ground


1. In heavy set bottom soup pot, melt butter over medium heat.

2. Add cooked bacon, diced onion, and celery and cook until translucent and tender.

3. Add flour. Mix thoroughly and cook without burning for approximately 10 minutes until roux is pale yellow and has a nutty flavor.

4. Add clam juice, stirring and chopped clams, stirring. Simmer 20 minutes.

5. Add potatoes. Simmer 15 minutes, stirring until thickened. Season with kosher salt and white pepper. Add heavy cream, stirring constantly. Simmer 15 minutes.  Adjust seasoning, if needed.

6. Serve hot.