CLAM AND POTATO CHOWDER

Clam and Potato Chowder image

Yield serves 4

Number Of Ingredients 12

4 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 cups clam juice, fish or chicken stock (page 91), or water
1 small yellow onion, diced
1 leek, white and light green parts only, thoroughly washer, thinly sliced
2 small inner celery stalks, sliced
2 large russet potatoes, peeled and cut into 1/2-inch pieces, or 1 pound red potatoes, cut into 1/2-inch pieces
1 sprig thyme
3 thick-cut bacon slices or pancetta slices
3 cups half-and-half or milk
3 (6 1/2-ounce) cans clams, coarsely chopped
Chopped fresh parsley, for garnish

Steps:

Combine 3 tablespoons of butter and the flour in a saucepan over medium-high heat. Cook, stirring constantly, for 5 minutes, until the butter begins to froth and brown lightly. Slowly add the water or stock, stirring constantly to ensure smooth blending, for about 10 to 15 minutes, until the sauce is thick enough to coat the back of a spoon.
Place a large sauté pan over medium-high heat and add the remaining tablespoon of butter. Add the onion, leek, and celery and sauté for about 5 minutes, until just translucent.
Transfer the contents of the pan to the slow cooker and add the potatoes and thyme. Pour in the sauce. Cover and cook on low for about 6 hours, until the potatoes are tender.
Place a sauté pan over medium-high heat. Add the bacon and cook, turning, until crispy. Transfer to paper towels to drain, and then dice.
Stir the half-and-half, bacon, and clams into the chowder and continue to cook for 30 minutes, until heated through.
Ladle into bowls and serve garnished with the parsley.
VARIATIONS
To make a good vegetarian chowder, omit the clams and bacon and add 3 cups of fresh or frozen corn or mixed vegetables.