New England Clam Chowder by Martha Stewart
Ingredients:
8 pounds quahog clam, shucked and copped into 1/2 inch pieces
6 strips bacon, cut into 1 inch pieces
1 cup small pearl onion, peeled
2 celery stalks, cut into 1/4 dice
3 tbsp all purpose flour
4 potatoes, peeled and chopped into dice
2 cups unsalted butter
2 bay leaves
1/4 tsp freshly ground black pepper
2 fresh corn, kernels removed
1 tbsp dry sherry, optional
1 tsp salt
2 tbsp unsalted butter
2 1/2 cups milk
Instructions:
1. Cook bacon until crisp in a stockpot.
2. Take out bacon.
3. In the same pan add celery and onion, saute well.
4. Sprinkle flour and cook 2-3 minutes.
5. Add potatoes, bay leaves, pepper, clam juice and 1/2 cup water.
6. Cover and bring it to boil.
7. Add thyme leaves and stem.
8. Simmer until potatoes are soft.
9. Add clam and its liquid, cover and cook it for 5 minutes.
10. Add corn kernels, cook it for 5 minutes covered.
11. Add butter, milk, cook it for 4-5 minutes.
12. Remove thyme stem and bay leaves.
13. Add pepper and salt
14. Drizzle sherry and garnish with bacon and serve.
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