RE: New England Style Clam Chowder
5 slices of Bacon (small dice)
-2 stalks celery (small dice)
-1 medium onion (small dice)
-2 tbls Butter
-2 Tablespoons of Flour
-4 small potatoes (small dice) I used red w/ skin on, but you can use any.
-1 can of BUMBLE BEE whole baby clams (save liquid)
-1 small can whole kernal Corn (Drained)
-2 cups Milk or heavy cream (NOT BOILING but heated!!)
-4fish fillets (diced)
-Teaspoon Fresh Thyme
-8 cups of your Fish Stock or CLAM JUICE (heated!!)
In a heavy bottom pot cook the bacon on low heat until rendered but NOT real crispy. Remove it and set aside. Drain some of the bacon fat out and leave about 2 tbls in the pot. Now add your onions and celery and saute' until translucent. Add butter and the cooked bacon now. Now sprinkle that with the flour and saute for another minute. This will make a ROUX which will thicken the chowda'. Sprinkle w/ S & P. Add the heated Fish stock SLOOOOWLY and stir while adding it. Bring that up to a boil and now add the corn, potatoes, 1/2 of the clams w/ the juice and fresh thyme. Simmer that for about 1/2 hour. Now slowly add the heated milk or cream. Bring back to a boil and simmer LOW for another hour. Now add your fishand the rest of the clams and cook for another 1/2 hour on low. Add S&P to taste. Make some biscuits on the side.
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