New England Clam Chowder

I always crave this in the Summer! It’s a rich and delicious recipe with tons of flavor. Smokey bacon, briny clams that taste like the ocean. Easy and delicious. Perfect for a weeknight in the summer!

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Yield: 6 cups

Ingredients:

• 6 strips of thick-cut bacon

• 4 medium carrots, diced

• 4 stalks of celery diced

• 1/2 of a white onion diced

• 2 cloves of minced garlic

• 1 ear of roasted corn

• 1 tbsp of butter

• 1 bay leaf

• 1 cup of potatoes, diced

• 2 tbsp of dry white wine

• 3 cups of whole milk

• 1 cup of half and half or heavy cream

• 1 oz. Bottle of clam juice

• 2 tablespoons of flour

• 8-12 oz. of chopped Ocean Clams and liquid

• 2 teaspoons of hot sauce

• Salt and pepper to taste

Start by heating a large Dutch oven to medium low heat. Add the bacon and let it simmer slowly while you chop of the vegetables. This will give you time to prep without burning the bacon.

Remove bacon and place to the side, leaving behind the drippings.

Increase the heat to medium. Add butter and sauté the carrots, onions, and celery and potatoes. Once they cooked down and the onions are translucent, add the garlic. Stir often to prevent scorching.

Pour in the white wine just to deglaze the bottom of the pot. Add the bay leaf, milk, half and half, clam juice and flour. Whisk in the flour to break up the lumps. Bring the soup to a low bowl and let it cook until it thickens, about 20 minutes.

Turn the heat to the lowest simmer and add the clams along with the liquid in the can. Add salt and pepper to taste. Crumble bacon and finish with fresh parsley.

The longer you let it simmer the better, but otherwise serve immediately. Enjoy!!