Sunday, January 12, 2014

Clam Chowder

Clam Chowder

16 ounce package of good bacon, chopped
2 cups or one really large sweet onion, chopped
1/4 cup flour
1 cup dry white wine
2 lbs small red potatoes, chopped
1 jar of clam juice
4 (6.5 ounce) cans of chopped clams (with juice)
2 bay leaves
2 teaspoons Old Bay seasoning
1 bag of baby yellow/white frozen corn
1 cup cream
cayenne pepper
thyme leaves
freshly ground black pepper

Cook bacon in your soup pot until it is nicely browned and starting to crisp.  Add onions and saute until translucent.  Add flour and stir and let it cook out for a couple of minutes.  Slowly add wine and cook for a couple of minutes.  

Add potatoes, clam juice and the juice from the canned clams. Liquid should cover potatoes.  If not, add some water or stock to supplement.  Add bay leaf, seasonings to taste.  We like it pretty spicy so we add quite a bit of cayenne but that is completely up to your own taste.   I also like thyme and especially fresh thyme.  

Bring to a boil, turn down and simmer about 10 minutes.   Add corn and continue to cook until potatoes are tender.  While potatoes are cooking heat cream on low heat until steamy.  When potatoes are tender add clamps, turn off heat and slowly add warm cream.  Stir.  Adjust seasonings as needed and serve.

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