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New England Clam Chowder

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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes

Ingredients
  

  • 1 LB butter unsalted
  • 1 LB All Purpose Flour
  • 5 LB Red Bliss Potato Diced ½”
  • ½ LB Bacon Raw Diced ½”
  • 3 LB Yellow Onion Diced ¼”
  • 1 LB Celery Diced ¼”
  • ½ GAL Whole Milk
  • ½ GAL Heavy Cream
  • 1 GAL Clam Juice Canned
  • 2 oz Clam Base or Clam Paste
  • 2 tsp Worcestershire Sauce
  • 1 TB Tabasco Sauce
  • 1 TB Fresh Thyme Chopped
  • 1 TB Garlic Chopped
  • 1 LB Corn Frozen
  • 4 LB Shucked Clam Meat
  • 1 GAL Water
  • To Taste Salt & Black Pepper

Instructions
 

  • In a saute pan, melt the butter over medium heat. Slowly whisk in the flour and cook for 5 minutes until the mixture resembles wet sand. Set aside.
  • Clean potatoes and cut into ½” dice. Place in a pot, cover with water, and cook through over medium-high heat (approx. 20 minutes). Reserve.
  • In a large stock pot add the bacon then place on the stove over low heat. Render the fat and cook until crispy. Remove bacon bits and leave fat in the pot.
  • Add the onion and celery and cook until translucent. Add bacon back to pot.
  • Whisk in clam base until fully incorporated. Add milk, heavy cream, clam juice, Worcestershire, tabasco, thyme, garlic and corn. Whisk to incorporate and then bring to a simmer.
  • Once at a simmer, slowly add the roux (cooked butter and flour) in small batches, whisking after each addition before adding the next batch. Whisking often, bring to a simmer.
  • This step is optional: The soup will be very thick at this point. Using UP TO the 1 GAL of water, slowly whisk in water and thin out to desired consistency.
  • Add cooked potatoes and clams then bring to a simmer. Season to taste.