Classic New England Clam Chowder | Massachusetts

Name: Classic New England Clam Chowder | Massachusetts
Yield: 8
Ingredients: Chatham Pier Fish Market classic New England Clam Chowder; Ingredients:; 3 strips thick-cut bacon; 4 tablespoons unsalted butter; 1 large onion, cut into 1/4-inch cubes; 1 rib celery, cut into 1/4-inch cubes; 1 teaspoon chopped fresh thyme leaves; 2 bay leaves; 2 medium-size white potatoes, peeled and cut into 1/4-inch cubes; 1/2 cup all-purpose flour; 4 cups bottled clam juice, divided; 1 pound chopped fresh clam meat, with juices (see Note); Kosher salt to taste; 3 cups light cream; 1 teaspoon white pepper

Classic New England Clam Chowder | Massachusetts was pinched from <a href="http://www.yankeemagazine.com/recipe/massachusetts-new-england-clam-chowder" target="_blank">www.yankeemagazine.com.</a>

"If salt pork, potatoes, and onions define traditional New England clam chowder, then this one is a classic, save for the use of bacon instead of salt pork. There’s always a pot simmering at this shingled shack on Chatham Pier, ready to ladle into pints and quarts. While purists might protest the roux (a mixture of butter and flour) used as a thickener, this not-too-thick, not-too-thin creamy-briny chowder—full of fresh chopped clams, potatoes, bacon, and a hint of thyme—will win them over. Chowder master Doug Ricciardi’s secret? Keep it “old school” by using white pepper. Nothing fancy but mighty fine, especially eaten at the nearby picnic tables on a sunny day with a view of the water and seals swimming by.How to Make Classic Clam Chowder Login to add to your Recipe Box Upload Your Photo..."

INGREDIENTS

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Chatham Pier Fish Market classic New England Clam Chowder

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Ingredients:

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3 strips thick-cut bacon

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4 tablespoons unsalted butter

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1 large onion, cut into 1/4-inch cubes

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1 rib celery, cut into 1/4-inch cubes

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1 teaspoon chopped fresh thyme leaves

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2 bay leaves

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2 medium-size white potatoes, peeled and cut into 1/4-inch cubes

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1/2 cup all-purpose flour

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4 cups bottled clam juice, divided

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1 pound chopped fresh clam meat, with juices (see Note)

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Kosher salt to taste

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3 cups light cream

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1 teaspoon white pepper

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