New England Clam Chowder
Directions
- 1Dice bacon and fry it in a pot with one tablespoon of olive oil for three or four minutes.
- 2Cut the leek in half lengthwise, wash it and chop it into small pieces.
- 3Add the chopped leeks to the pot.
- 4Grate the garlic and add it to the pot with the leeks.
- 5Stir and cook the leeks and garlic for a minute or so.
- 6Add thyme to the pot.
- 7Chop the jalapeno pepper into small pieces and add to the pot.
- 8Add two cups of clam juice and one cup of water to the pot.
- 9Peel and dice the potatoes and add them to the pot.
- 10Add half a teaspoon of salt and freshly ground pepper.
- 11In a separate bowl, mix two tablespoons of flour with some of the liquid from the pot to form a smooth paste.
- 12Add the flour mixture to the pot and bring it to a boil, then simmer for about 20 minutes.
- 13Add the corn and bring to a boil.
- 14Add two 10 oz cans of baby clams to the pot and bring to a boil.
- 15Finish with half a cup of heavy cream.
- 16Serve and garnish with chives.
Ingredients
- 2 slices bacon
- 1 tablespoon olive oil
- 1 leek
- 1 clove garlic
- 1 teaspoon thyme
- 2 tablespoons jalapeno pepper
- 2 cups clams juice
- 1 cup water
- 8 oz potatoes
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
- 2 tablespoons flour
- 0.5 cup heavy cream
- 1 ear corn
- 0.5 teaspoon chives
Equipment
knifecutting boardpotwooden spatulagraterwhiskladle
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