Neely Clam Chowder

16 ingredients
12 steps

Ingredients

  • Two 10-ounce cans clams
  • Two 8-ounce bottles clam juice
  • 3 thick slices bacon, chopped
  • 3 cloves garlic, diced
  • 2 ribs celery, diced
  • 1 onion, diced
  • 2 teaspoons chopped fresh thyme
  • 1 bay leaf
  • Salt and freshly ground pepper
  • 3 tablespoons all-purpose flour
  • 3 medium red potatoes, scrubbed and diced
  • 1 cup half-and-half
  • 1 tablespoon white wine vinegar
  • Dash of hot sauce
  • Dash of Worcestershire sauce
  • Snipped fresh chives, for serving

Directions

  1. 1
    Heat a large Dutch oven over medium heat.
  2. 2
    Drain the canned clams over a measuring cup and reserve the juice.
  3. 3
    You will need 3 cups reserved juice in total, so add the 2 bottles of clam juice to make a total of 3 cups.
  4. 4
    Add the bacon to the Dutch oven and saute long enough for the bacon to begin to render its fat but not begin to brown, about 3 minutes.
  5. 5
    Turn up the heat and add the garlic, celery, onions, thyme, bay leaf and some salt and pepper.
  6. 6
    Saute until tender and fragrant, 4 to 5 minutes.
  7. 7
    Add the flour and cook until pasty and blonde.
  8. 8
    Stir in the clam juice, and then add the potatoes.
  9. 9
    Bring to a simmer and cook until the potatoes are just tender, about 8 minutes.
  10. 10
    Add the half-and-half and clams and cook for an additional 5 minutes.
  11. 11
    Season with the vinegar, hot sauce, Worcestershire sauce and salt and pepper.
  12. 12
    Serve with the snipped chives.

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