New England Clam Chowder

So today, I was pretty much craving for a nice hot bowl of clam chowder. There are two types of clam chowder, the Manhattan style with tomato base and the New England style with cream base. This chowder is creamy and pretty sinful!!

New England Clam Chowder

Ingredients

2 lbs Clams, washed

5 strip Bacon, cut into small dice

1 large White Onion, finely chopped

2 large Potatoes, cut into small dice

2 Tomatoes, blanch, seeded , cut into small dice

1 Carrot, cut into small dice

2 stalk Celery, cut into small dice

1 Tbsp Unsalted Butter

5 cups Water

2 Tbsp Flour

550 ml Half & Half

2 Tbsp Chive, finely chopped

Freshly Ground Pepper

Sea Salt to taste

Method

Place the clams with 5 cups of water in a large pot. Cover the pot and cook over a high heat until the clams are cooked. Remove from the heat and take all the clams that have opened. Let the clams cool down and chop them into smaller pieces. Strain the clam broth and set it aside.

Place a large stainless steel pot over moderate heat, sauté the bacon until brown. Remove the bacon and pour off excess fat and leave about 3 1/2 Tbsp of fat in the pot.

Add the butter, chopped onions and sauté until translucent.

Then add the diced potatoes, carrots, celery and bacon. Cook for about 5 minutes and stir in the flour. Continue stirring for another 2 minutes and add the reserved clam broth and half & half. Bring it to a boil and lower the heat. Simmer for 20 minutes and add the chopped clams. Seasoned with sea salt and freshly ground black pepper.

Serve the chowder with some chopped chives.