EXTRA CREAMY CLAM CHOWDER

Extra Creamy Clam Chowder image

Provided by Marsha Gardner

Number Of Ingredients 14

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2 c steamed, prepared clam meat coarsely chopped
1/2 lb bacon, cut into a small dice
2 Tbsp butter, unsalted
4 c onion, chopped
3 c celery, chopped
3/4 c all purpose flour
4 c red potatoes, diced
2 Tbsp old bay seasoning
1 1/2 tsp thyme, dried
freshly ground black pepper to taste
2 bottle clam juice
2 c whole milk
2 c heavy cream
1/4 c fresh parsley, chopped

Steps:

1. (20 cockles, or 2-1/2 dozen cherrystone clams, scrubbed & steamed in 2 cups of water. Reserve juice & strain. Discard any clams that do not open. Clean & chop meat.)
2. Cook bacon over low heat, until fat is rendered and bacon is lightly browned. Remove from pan. Add butter to fat remaining in pan. Add flour. Cook & stir until roux becomes a light yellow color - approximately 10 minutes. Add chopped onion and celery. Cook until onion is transparent (approx. 10 minutes). Add seasonings & cook for 2 minutes before adding potatoes and clam juice.
3. Cook stirring often until potatoes are al dente' (approx. 12-15 minutes). Mixture will be very thick! Add milk and cream. Cook until potatoes are completely cooked through & soup is smooth & thick. Do not let boil. Add clams & heat for 5 more minutes. Check for seasonings. Garnish with parsley, & serve with oyster crackers.
4. Three cans of chopped clams and 2 extra bottles of clam juice may be substituted for the fresh clams. If I am in a hurry I often par boil the cubed potatoes before adding them to the chowder, just drain and add.