New England Clam Chowder
"This is the Culinary Institute of America's version of the American classic, rich and creamy. Paired with a salad and bread, it becomes a hearty meal...."
INGREDIENTS
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1 1/4 pound canned clams, minced, juices reserved
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2-3 cups bottled clam juice
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2 bacon slices, minced
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1 onion, diced
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2 tablespoons all-purpose flour
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1 bay leaf
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1/2 teaspoon thyme leaves, chopped
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1 pound potatoes, peeled, diced
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3 cups heavy cream or half and half
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6 tablespoons dry sherry, or to taste
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Salt, to taste
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Freshly ground black pepper, to taste
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Tabasco sauce, to taste
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Worcestershire sauce, to taste
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Oyster or saltine crackers, as needed
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