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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Silas' Classic New England Clam Chowder   
    Categories: Seafood, Pork, Dairy, Potatoes, Vegetables   
         Yield: 9 servings   
       
         3 sl Thick-cut bacon   
         4 tb Unsalted butter   
         1 lg Onion; in 1/4" cubes   
         1    Rib celery; in 1/4" cubes   
         1 ts Chopped fresh thyme leaves   
         2    Bay leaves   
         2 md White potatoes; peeled, in   
              - 1/4" cubes   
       1/2 c  All-purpose flour   
         4 c  Bottled clam juice; divided   
         1 lb Chopped fresh clam meat;   
              - w/juices *   
              Salt   
         3 c  Light cream   
         1 ts White pepper   
       
     Set a 4 to 6 quart pot over medium-low heat. Add the   
     bacon and cook, turning occasionally, until crisp, 10 to   
     12 minutes. Remove the bacon, leaving the fat in the   
     pot, and crumble into small pieces; set aside.   
        
     Add the butter, onion, celery, thyme, and bay leaves to   
     the pot. Cook, stirring often, until onions are tender   
     and translucent, 6 to 8 minutes.   
        
     Return the bacon to the pot and stir. Reduce the heat to   
     low and cook, stirring occasionally, while you prepare   
     the potatoes.   
        
     In a 2 to 3 quart pot on high heat, boil the diced   
     potatoes in salted water until tender, 5 to 8 minutes.   
     Drain and set aside.   
        
     Turning back to the onion/bacon mixture, increase the   
     heat to medium-low.   
        
     Add the flour gradually, stirring continuously, until a   
     thick paste forms. Stir and cook 5 minutes.   
        
     Increase the heat to medium and slowly add the bottled   
     clam juice, 1 cup at a time, incorporating it into the   
     mixture before adding more.   
        
     Increase the heat to medium-high and add the potatoes   
     and clam meat with its juices. Keep stirring 5 minutes,   
     until the clams are tender.   
        
     Add the cream slowly; then stir in the white pepper.   
        
     Discard the bay leaves before serving. Serve hot.   
        
     * Many supermarkets carry frozen, chopped clam meat in   
     1-pound containers, which is fresher than canned and   
     just as convenient. Simply defrost before using.   
        
     Yield: 8 to 10 servings   
        
     RECIPE FROM: https://newengland.com   
        
     Uncle Dirty Dave's Archives   
       
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