New England clam chowder 11/7/07

1/2 cup of bacon, diced



1 tablespoon of butter



1/2 cup of celery, diced



1/2 cup of carrot, diced



1 cup of yellow onion, diced



2 quart of clam juice, strained



3 1/2 cup of chopped sea clams



1/2 teaspoon of thyme leaves



2 bay leaves



1 cup of butter



1 cup of flour



2 cup of potatoes, diced



1 cup of milk



1 cup of heavy cream



(to taste) kosher salt and white pepper



 



Make roux first by combining 1 cup of melted butter and 1 cup of flour. 
Cook over medium heat for about 7 minutes.  Remove from pan and
cool off.  Set aside.



 



Lightly brown the bacon in stock pot.  Remove bacon and add celery, carrot and onion.  Sweat vegetables for 4 to 5 minutes.

Add clam juice, thyme, bay leaf and potatoes.  Bring to a boil and add in roux to thicken.  Reduce to a simmer and allow to cook for 10 to 15 minutes, until potatoes are tender. Add the clams.

Finish with milk and cream.  Season to taste with kosher salt and white pepper.  Serve in a soup bowl with fresh bread from Artisan's Oven.