NEELY CLAM CHOWDER, RECIPE COURTESY THE NEELYS

NEELY CLAM CHOWDER, RECIPE COURTESY THE NEELYS image

Number Of Ingredients 16

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Two 10-ounce cans clams
Two 8-ounce bottles clam juice
3 thick slices bacon, chopped
3 cloves garlic, diced
2 ribs celery, diced
1 onion, diced
2 teaspoons chopped fresh thyme
1 bay leaf
Salt and freshly ground pepper
3 tablespoons all-purpose flour
3 medium red potatoes, scrubbed and diced
1 cup half-and-half
1 tablespoon white wine vinegar
Dash of hot sauce
Dash of Worcestershire sauce
Snipped fresh chives, for serving

Steps:

Heat a large Dutch oven over medium heat. Drain the canned clams over a measuring cup and reserve the juice. You will need 3 cups reserved juice in total, so add the 2 bottles of clam juice to make a total of 3 cups. Add the bacon to the Dutch oven and saute long enough for the bacon to begin to render its fat but not begin to brown, about 3 minutes. Turn up the heat and add the garlic, celery, onions, thyme, bay leaf and some salt and pepper. Saute until tender and fragrant, 4 to 5 minutes. Add the flour and cook until pasty and blonde. Stir in the clam juice, and then add the potatoes. Bring to a simmer and cook until the potatoes are just tender, about 8 minutes. Add the half-and-half and clams and cook for an additional 5 minutes. Season with the vinegar, hot sauce, Worcestershire sauce and salt and pepper. Serve with the snipped chives.