New England Clam Chowder
Very rich and creamy chowder served at skipjack's restaurant in boston, massachusetts
Steps
Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat.
Reduce heat to medium-low.
Cover and simmer until potatoes are tender , about 10 minutes.
Remove from heat.
Melt butter in heavy large pot over medium heat.
Add bacon and cook until bacon begins to brown , about 8 minutes.
Add onions , celery , garlic and bay leaf and saut until vegetables soften , about 6 minutes.
Stir in flour and cook 2 minutes.
Gradually whisk in reserved juices from clams.
Add potato mixture , clams , half and half and hot pepper sauce.
Simmer chowder 5 minutes to blend flavors , stirring frequently.
Season to taste with salt and pepper.
Ingredients
clam juice, russet potato, butter, bacon, onions, celery, garlic, bay leaf, all-purpose flour, clams, half-and-half, hot pepper sauce