Chunky New England Clam Chowder
Makes 8 servings
diced (I used 2 large baking potatoes, peeled)
thick cut bacon
small yellow onion
freshly chopped thyme leaves
or 1 tsp dried thyme
half and half
fresh or frozen clams
freshly chopped parsley leaves
Kosher salt and white pepper
Bring the clam juice and diced potatoes to a boil in a large soup pot.
Cook until the potatoes are tender. Set aside.
To make roux: In a pot, render the bacon, until crispy.
Stir in the onion until it's translucent.
Add bay leaves, thyme and butter and let it melt.
Whisk in the flour and let the roux cook until it turns golden brown, about 3 to 4 minutes.
Bring the clam juice and potato back to a boil.
Whisk in a ladleful of clam juice into the roux then gradually whisk the roux into the soup pot until it thickens.
Then whisk in the half and half and heat to a simmer while whisking.
Add the clams and let simmer for 2 to 3 minutes.
Remove bay leaves and discard.
Then add the parsley and kosher salt and pepper to taste.
Serve hot with oyster crackers and in a bread bowl if you would like!
Recipe from Guy's Big Bite on Food Network .