Gourmet Minutes - Clam Chowder


Web Editor - Amanda Roberts

 This week on Gourmet Minutes with Mallory, Artisan Kitchen Chef, Karla Lawrence shows Mike how to make Clam Chowder.



 4 slices thick-cut bacon (about 4 ounces), cut into 1/4-inch pieces

 1 large Spanish onion, diced medium (about 2 cups)

 2 ribs celery diced fine

 2 tablespoons all-purpose flour

 2 (8-ounce) bottles clam juice

 4 (6.5-ounce) cans minced clams

 1 cup water

 3 medium red boiling potatoes (about 1 1/2 pounds), scrubbed and diced medium

 2 large bay leaf

 2 teaspoon fresh thyme or 1/2 teaspoon dried thyme

 1 teaspoon old bay seasoning

 1 cup heavy cream

 2 tablespoons minced fresh parsley leaves

 Salt and ground black pepper, or white pepper


1. Fry bacon in dutch oven or stock pot over medium-low heat until fat renders

and bacon crisps, 5 to 7 minutes. Add onion and celery to bacon; sauté until

softened, about 5 minutes. Add flour; stir until lightly colored, about 1

minute. Gradually whisk in bottled clam juice, reserved clam juice from

clams, and water. Add potatoes, bay leaf, and thyme; simmer until potatoes

are tender, about 10 minutes. Add clams, cream, parsley, salt (if necessary)

and ground pepper to taste; bring to simmer. Remove from heat and serve.