New England Clam Chowder
Prep Time 15 min
Cook Time 30 min
- 4 slices bacon, cut into ½-inch pieces
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 garlic cloves, peeled, finely chopped
- ½ teaspoon dried thyme leaves
- 3 tablespoons all-purpose flour
- 1 cup Garelick Farms milk
- 1 cup vegetable stock
- 2 (6.5 ounce) cans chopped clams, drained, juice reserved
- 1 bay leaf
- 2 medium russet potatoes, peeled, cubed
- 1 cup Garelick Farms half & half
- Kosher salt and freshly ground pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
- In 8-quart pot cook bacon over medium high heat until brown and crispy (6 to 8 minutes). Place bacon on paper towel lined plate; set aside.
- Drain off and discard all but about 1 tablespoon bacon drippings. Add butter to reserved bacon drippings; cook over medium high heat until butter is melted. Add onion and garlic. Cook over medium high heat until onion is soft and beginning to brown (2 to 3 minutes). Stir in thyme; continue cooking 1 minute. Whisk in flour until mixture is bubbly. Gradually whisk in milk, vegetable stock and reserved clam juice. Add bay leaf. Continue cooking, whisking occasionally, until mixture just comes to a boil (1 to 2 minutes). Stir in potatoes. Continue cooking until mixture comes to a boil; reduce heat to low and simmer until potatoes are tender (12 to 15 minutes).
- Stir in half & half and clams. Cook over medium heat until mixture is heated through (1 to 2 minutes). Season with salt and pepper to taste. Add additional half & half to reach desired consistency. Serve immediately garnished with bacon and parsley.