New England Clam Chowder

Ingredients

• 2 cans baby clams (20 oz)
• 3 slices bacon, small dice
• 2 C clam juice
• 1 C water or vegetable stock
• 2 potatoes, diced
• 1 leek, chopped
• 1 jalapeno, diced
• 1 ear corn (~1 C)
• ½ tsp fresh thyme
• 1-2 cloves garlic, minced (or grated)
• 2 tbs flour
• 1 tbs oil
• ½ C heavy cream
• ½ tsp ground pepper

Directions

1. Render Bacon: In a large pot, render bacon until fat is released. Add leek, garlic, thyme, and jalapeño; sauté until softened.
2. Make Roux: Stir in flour and cook 1-2 minutes, stirring, to lightly toast the flour.
3. Add Liquids: Pour in clam juice and water, stirring to combine.
4. Simmer Potatoes: Add potatoes and season with salt and pepper. Cover and simmer 20-30 minutes, until potatoes are tender.
5. Finish Chowder: Stir in corn and clams and simmer briefly. Finish by stirring in heavy cream.
6. Serve: Serve hot.

Chef's Notes

• If you forget the flour or want a thicker chowder, add a little stock to the flour, make a smooth slurry, and add it back

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