Kick Ass Home-Made Boston Clam Chowder

The last day of the crazy camping trip every year I make a huge pot of, “Survival Soup”, to send weary partied out traveler home on.  I made this one and people raved, it’s a simple fresh clam chowder, and it works wonders.  The host for this weekend’s SUPERBOWL asked if I would bring it, so I thought I’d share the recipe.  

 

INGREDIENTS: 

½ cup Dry Sherry

½ pound bacon, medium diced

1 cup chopped leeks (about 1 pound)

1 cup chopped yellow onions

½ cup chopped celery

1 carrot, peeled and diced

4 cloves of garlic minced

3 bay leaves

1 Tablespoon chopped fresh thyme

½ cup flour

1 stick of butter

1 pound red potatoes, medium-diced

4 cups clam juice (or Clam better than broth)

2 cups heavy cream

2 pounds little neck clams, shucked, chopped (or Large can of high quality chopped clams)

2 Tablespoons finely chopped parsley

Salt and pepper

COOKING MUSIC SELECTION: Boston - Don't Look Back

PREPARATION:

In a heavy stock pot, over medium-high heat, render the bacon, until crispy, about 8 minutes. Stir in the leeks, onions, celery, and carrots. Sauté for about 2 minutes or until the vegetables start to wilt. Season the vegetables with salt and pepper. Add the bay leaves and thyme, in a separate sauce pan stir in the butter and flour to make a light roux, cook for 3 minutes.

Add the potatoes. Stir in the clam juice and Sherry. Bring the liquid up to a boil and reduce to a simmer.  Simmer the mixture until the potatoes are fork tender, about 12 minutes. Add the heavy cream and bring up to simmer. Add the clams and simmer for 2 minutes. Stir in the roux and parsley, season with salt and pepper.  Save a little bacon crumbles for a garnish.