Oceanaire Seafood Chef Matt Mine was our culinary guide.
NEW ENGLAND CLAM CHOWDER
Makes Approx. 1 gallon
2 Qt Bottled Clam Juice
1 1/2 Lb. Red Potatoes, 1/4" diced
1/2 Lb. Bacon, 1/4" diced
2 ea. Yellow Onions, 1/4" diced
3 Stalks Celery, 1/4" diced
6 Tbsp Butter, softened
5 Tbsp Flour
1 Pint Whole Milk
1 Pint Heavy Cream
16 oz. Clam Meat, fresh, frozen or canned
1 tsp. Worcestershire Sc.
1Ž2 tsp. Tabasco Sc.
1 tsp. Thyme, fresh chopped
1 tsp. Chopped garlic
To Taste Salt and White Pepper
1. In a medium sauce pan bring the clam juice to boil, and add the potatoes. Cook the potatoes until they are just cooked through, about 8-10 minutes. Drain the potatoes, saving the broth. Set both aside.
2. Put the bacon into a large heavy saucepan and cook over medium heat, stirring until the bacon begins to brown.
3. Add the onions and celery to the bacon, and sauté in the bacon fat until soft, about 3 or 4 minutes..
4. Lower the heat, add the softened butter and the flour, and stir this mixture together. Cook over medium low heat, while stirring to prevent mixture from sticking or getting too brown.
5. Add the reserved clam broth to the onions and celery and bacon, bring to a boil and add the milk and cream. Bring all this back to a boil, lower the heat and add the cooked potatoes and clam meat, and simmer for 5 minutes.
6. Season the chowder with Worcestershire, tabasco, thyme, garlic, salt and white pepper. Simmer for 5 minutes more.
7. Serve the chowder in warm bowls with oyster crackers, if desired.
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