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.
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
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.