Clam Chowder

1-1/2 Cups Clam Juice
1-1/2 Cups Water
1 Cup Clams, * see note
4 To 5 Strips Thick Sliced Bacon
1 Medium Onion, diced
3 Tb. Flour
1 To 2 Cups Potatoes, (cubed)
1 Cup Celery
3 To 4 Bay Leaves, ** see note
2 Tb .Tarragon
Salt
Fresh Ground Pepper
4 Cups Warm Milk

* if you are using canned you can get all the clam juice and clams you need
in 3 6.5 oz can of minced clams. **depends how large and how potent, fresh
you wont need as many dry go for 4 in whatever you use to cook your soup in
(this recipe makes about 8 cups so make sure your pots big enough I use a
Revere Stainless Steel Dutch Oven) slice bacon into small pieces and sauté
slowly, once bacon is crisp remove and reserve for later. Add onions and
clams to fat, cook slowly till onions are translucent. Once onions are
translucent add flour and stir until blended then add clam juice, potatoes,
1/2 of the bay leaves, 1/2 of the tarragon, ground pepper (about a 1 tab.),
and celery. Cover and simmer in low heat until potatoes are cooked. Once
potatoes are cooked add milk, rest of bay leaves, cooked bacon, and rest of
the tarragon. Cover and simmer for another 15 min. Let chowder cool some
then refrigerate at least overnight, if not a whole day to ripen. Reheat,
salt and pepper to taste. If your chowder isn't as thick as you would like
use cornstarch or arrowroot diluted in cold water and add it to your chowder
after it is hot slowly stirring in cornstarch/arrowroot mixture until it is
the consistency you like. Then you need to heat it at least a few minutes
more to cook out the taste your thickening agent. If this recipe sounds
difficult it really isn't and taking the time to ripen the chowder can really
make a huge, huge difference in taste. Not ripening your chowder may have
been one of your problems in the past.

Servings: 1
Home Cookin 4.8 Chapter: Soups