New England Clam Chowder
Ingredients
8 ounces bacon
3 Tbsp. unsalted butter
1 medium onion, peeled and finely diced
4 stocks celery, trimmed and sliced into 1/4-inch pieces
4 cloves garlic, minced
2 medium russet potatoes, peeled and finely diced
1 tsp. dried thyme
1/4 tsp. cayenne
3 Tbsp. flour
1 tsp. fresh tarragon
4 cups chicken stock
2 cups heavy cream
2 6.5-ounce cans chopped clam, juices reserved
Salt and freshy ground pepper to taste
1 tsp. lemon zest
Fresh parsley and/or scallions (optional, for serving)
Directions:
Cook bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate and set aside.
Heat butter in a large heavy-bottomed pot. Once the butter has melted, add onions, celery and garlic and cook, stirring occasionally, until soft, about 10 minutes. Add flour and stir until evenly distributed. Add stock, potatoes cayenne, and thyme and bring to a boil, then reduce heat to medium low.
Add cream, bacon, clams with clam juice, lemon zest, tarragon, and salt and pepper to taste and cook, stirring occasionally, until potatoes are soft and soup has thickened to desired consistency. Adjust seasoning and serve with chopped fresh parsley and/or thinly sliced scallions.
