Name: Clam Chowder (The Best)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: 1 onion, finely chopped; 1 small leek, white part only, chopped; 3 tbsp butter; 3 tbsp unbleached all-purpose flour; 2 bottles (236 ml each) clam juice; 3 cups (750 ml) milk; 2 cups (320 g) potatoes, peeled and diced; 3 bay leaves; 1 pinch ground nutmeg; 1 ½ cups (225 g) corn kernels, blanched (from 2 ears corn); 2 cans (142 g each) small whole clams, drained (discard the juice); 5 oz (140 g) bacon, chopped; 20 small fresh clams, cleaned; ¼ cup (60 ml) water; 2 tbsp chives, finely chopped

Preparation

- In a large pot over medium heat, soften the onion and leek in the butter until translucent, about 10 minutes. Add the flour and cook for 1 minute while stirring. Add the clam juice. Bring to a boil, stirring constantly.
- Add the milk, potatoes, bay leaves and nutmeg. Bring to a boil, stirring constantly. Simmer over medium heat for 20 minutes or until the potatoes are tender. Add the corn and cook 2 minutes longer. Remove from the heat. Add the canned clams. Season with salt and pepper. Let sit at least 15 minutes before serving. Remove the bay leaves.
- Meanwhile, in a skillet over medium heat, cook the bacon until golden but still tender. Drain the bacon on paper towel. Keep 1 tbsp (15 ml) of the bacon fat in the skillet. Add ¾ of the bacon to the soup.
- In the same skillet, toss the fresh clams with the hot bacon fat. Add the water. Cover and bring to a boil. Cook for 3 to 5 minutes or until the clams have opened. Remove the clams from the liquid (discard any clams that have not opened).
- Divide the soup among four bowls. Garnish with the fresh clams and remaining bacon. Sprinkle with the chives. Delicious served with crackers.

Clam Chowder (The Best)

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Preparation

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RICARDO The Rock 12" Frypan