New England Clam Chowder

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Ingredients

4 cups clam broth 

7 lbs large clams

1 pack Thick cut bacon

1/4 cup unsalted butter

1 large onion

3 garlic cloves

bundle of thyme

2 dried bay leaves

1lb potatoes 

1/4 cup flour

2 cups heavy cream

1tbs  salt

1tbs pepper

chives ( garnish)

Instructions

Begin by placing the clams in a bowl of ice water with salt to allow them to expel any sand. After about 30 minutes, drain the clams and transfer them to a pot filled with cold water. Cover the pot and steam the clams until they open. Once opened, remove the clams and place them in ice water to stop the cooking process. Strain and reserve the liquid; this will be used as clam juice in the recipe.

In a separate pot over medium heat, add the bacon and cook until crispy. Remove the bacon from the pot, ensuring to reserve the rendered fat.

In the same pot with the reserved bacon fat, add the onions and sauté until translucent, taking care not to brown them. Then, add the garlic, followed by the thyme and bay leaf.

 Sprinkle in the flour and stir thoroughly to eliminate any clumps.

 Gradually pour in the reserved clam juice and allow the mixture to reduce for approximately 30 minutes.

Stir in the heavy cream, salt, and pepper. Continue to reduce the chowder over low heat for an additional 30 minutes.

 Remove the clams from their shells and chop them roughly. Add the chopped clams to the chowder just before serving.

 Ladle the chowder into bowls and garnish with chives and crispy bacon.