New England Clam Chowder
4-6 Servings
Ingredients
8 slices of bacon crisp and chopped
1 large onion chopped
1/2 cup of flour
1 cup of Mapleline Farm milk and 2 cans of evaporated milk
4 + cups of clam liquor, broth or juice
1 1/2 pounds of baking potatoes peeled and diced
1 large bay leaf broken in half
1-2 tsp dried thyme or 1-2 tbsp of fresh thyme
3-4 cups of coarsely chopped hard shell clams
1 pint Mapleline Farm heavy cream
1-2 tablespoons of butter
* Optional: 1 can of Cream Style Corn, salt if needed and freshly ground black pepper to taste.
Notes
You can buy chopped fresh clams from a fish market or use 5 quarts of scrubbed hard shell quahogs and steam them in a small amount of water in a large pot until they open (5-15 minutes depending on size) Then scrape out the clam meat and chop into small pieces. Pour cooking liquid into measuring cup and save 4+ cups … this is the clam broth or liquor. You could also use canned chopped clams if fresh are not available.
Directions (Base)
In a large kettle or soup pot cook salt pork or bacon over medium heat until fat is rendered and meat is crispy. Remove with a slotted spoon and drain on paper towels leaving the drippings in the pot.
Add onion to the drippings and cook stirring frequently until they begins to soften about 5-6 minutes. (I add a couple of teaspoons of butter at this point if not enough bacon drippings).
Sprinkle on 1/2 cup flour and cook, stirring for 2 minutes until smooth.
Add milk and clam liquor whisking until smooth. Add potatoes, bay leaf and dried thyme and cook uncovered until potatoes are tender, 10-15 minutes.
Add chopped clams and fresh thyme (if using fresh) and stir in the pint of heavy cream, continue to simmer until desired thickness . (remove bay leaf) — I usually add 1 Can of Cream Style Corn at the end.
Finish by stirring in a pat pf butter and the crispy bacon and adjust seasonings to taste (salt, pepper and thyme) Remove from heat and let chowder sit partially uncovered for at least an hour.