The Best Freaking New England Clam Chowder Ever

[Ventura knocks on the door]
Woodstock: What's the password?
Ace Ventura: New England clam chowder.
Woodstock: Is that the red or the white?
Ace Ventura: Ah, I can never remember that. White.
[door opens]
Ace Ventura: Yes.




I consider myself a bit of a connoisseur when it comes to New England clam chowder, and I gotta say, this shit made me weep. I only have one crappy cell phone picture because I ate the rest (of the soup, not the pictures).

The Best Freaking New England Clam Chowder Ever 

2 slices bacon, chopped into bits
3 6.5oz cans of chopped clams, with the juice drained & reserved
1 onion, diced
2 stalks celery, diced
2 cups chicken broth
3 Yukon Gold potatoes, washed well & diced
3 cups heavy cream
2 tbsp butter or margarine
1 1/2 tsp salt
flour
pepper
Trader Joe's 21 Seasoning Salute (seriously, I put it on everything)

Heat a Dutch oven over medium-high heat. Add the bacon, and cook until slightly crispy. Throw in one tablespoon of the butter, the onion, and the celery. Season with some of the 21 Seasoning Salute, and sautee until the onion is soft and translucent. Sprinkle with two tablespoons of flour, and continue cooking and stirring for 1-2 more minutes.

Slowly add the chicken broth and clam juice, stirring constantly. Bring to a simmer, then add the diced potatoes, salt, and pepper to taste. Keep at medium-low for about twenty minutes or so, until the potatoes are soft.

Reduce heat to low, and stir in the remaining tablespoon of butter, the heavy cream, and the clams. Allow to simmer for another 15-20 minutes. During this period you can also thicken the sauce with a little flour. Simply take about a 1/2 cup of the soup juice out in a separate bowl, and whisk in 1-2 tbsp of flour. Stir back into the pot. Want it thicker? Do it again. I like a thick soup, so I use about 4 or so tablespoons of flour.
 

Devour.

It's great with a nice crusty bread, or grilled cheese. Yum.


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