Charm City Clam Chowder

Last weekend, I made my very first attempt at homemade clam chowder and I was quite pleased with the results. Being that I am not from New England, this recipe is probably not authentic, but it tastes quite good. I like a very chunky soup, so I diced my potatoes pretty thickly and left the skin on. If you don't like it this way, make it however you like!





Ingredients:

• 1 1/2 tsp flour


• 7 tbsp unsalted butter


• 1 1/2 cups half and half


• 1/2 cup milk (I used 1%)


• 2 cups clam stock/juice


• 4 tbsp unsalted butter


• 4 small boiler or creamer potatoes, diced with skin on


• 2 carrot, peeled and chopped finely


• 1 celery stalk, peeled and finely chopped


• 1 large sweet onion, diced
• 1 slice turkey bacon or regular bacon, diced


• 1 bay leaf


• 3 sprigs fresh thyme


• 24 clams, coarsly chopped


• 1/2 cup corn


• salt and pepper to taste (or if you really wanted to Baltimore-ify it, add a little Old Bay!)

Directions:

1. Make a roux in a small saute pan with 1 1/2 tablespoons of flour and about 3 tbsp of butter and set aside.


2. Saute the bacon, onion, celery, and carrots in butter in a large dutch oven for about 10 minutes or until tender and onions are translucent.


3. Add the milk, half and half, bay leaf, thyme, and clam juice and bring to a gentle simmer for about 30 minutes.


4. After the milk mixture has cooked, add a ladlefull to the roux and incorporate completely.


5. Add the roux mixture to the chowder.


6. Stir over low heat until thickened.


7. Add the chopped clams and corn and heat through.


8. Season with salt and pepper as desired.


9. Serve with a mixed greens salad and good, crusty bread.