Clam Chowder

Adapted from about half a dozen different recipes, combining the best elements of each. Not yet quite perfect, but darn close.

IngredientsClear All

• 4 cups potatoes, diced into small cubes
• 3 large carrots, diced into small cubes
• 1 large onion, chopped fine
• 1 large can clams (51 oz)
• 1¼ sticks butter
• 6 tablespoons flour
• 2 teaspoons dried oregano
• 1 large pinch dried marjoram
• 1 teaspoon Worcestershire
• 1½ tablespoons kosher salt
• ½ teaspoon white pepper
• 1-2 bay leaves
• 4 cups milk or half-and-half
• 3 slices hearty bacon

Instructions

1. Cook the vegetables: Submerge carrots, potatoes, and onion in the clam juice (approximately 4 cups); add water if needed to cover. Add the bay leaf and salt, then simmer gently until the vegetables are tender. Remove the bay leaf.

2. Fry the bacon: Dice the bacon finely and fry over medium heat until crisp, reserving the fat.

3. Make the roux: Combine the butter with the bacon fat and melt. Add the flour and white pepper to create a roux; cook briefly.

4. Build the cream sauce: Gradually incorporate the milk, one cup at a time, heating until boiling between additions to create a thick cream sauce.

5. Combine and finish: Merge the cream sauce with the vegetables and their cooking liquid. Add the clams and remaining ingredients (oregano, marjoram, Worcestershire) and heat through. Serve immediately.

Notes

Tips:

• Serve with sourdough or saltine crackers.
• Add the milk gradually and bring it to a boil between additions to keep the sauce thick and smooth.