New! New England Clam Chowder

Ingredients

• 1  bay leaf 
• 2 ounces canadian bacon diced
• 2 cups celery diced
• 3 tablespoons flour all-purpose
• 2 teaspoons thyme leaves fresh chopped
• 2  2 1-pound containers frozen clams packed in their own juice frozen packed in their own juice, thawed, juice reserved
• 3 large cloves garlic finely chopped
• 2 tablespoons heavy cream 
• 6 servings kosher salt and pepper freshly ground
• 2 cups milk low-fat cold (1 percent)
• 1 tablespoon olive oil 
• 2 cups onion chopped
• 1.3 pounds russet potatoes cut into 1/2-inch dice

Equipment

• bowl
• whisk
• pot

Directions

1. Heat 1 teaspoon of the oil in a large soup pot over medium-high heat.
2. Add the Canadian bacon and cook, stirring frequently, until crisp, 3 to 4 minutes.
3. Transfer the bacon to a plate.
4. Add the remaining 1 tablespoon oil, the onion, celery, 3/4 teaspoon salt and 1/2 teaspoon pepper to the pot and cook over medium heat, stirring occasionally, until the vegetables have softened, about 6 minutes.
5. Add the garlic and thyme and cook, stirring, for 1 minute more.
6. Add 1 1/2 cups water, the reserved clam juice (about 1 1/2 cups), the potatoes and bay leaf and bring to a boil. Partially cover the pot and simmer, stirring occasionally, until the potatoes are tender, about 15 minutes.
7. Whisk the milk, cream and flour in a bowl until the flour is dissolved. Slowly add the mixture to the pot, stirring constantly. While stirring, bring the soup to a simmer (do not boil). Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 8 minutes.
8. Add the clams and simmer 2 minutes more. Discard the bay leaf.
9. Add salt and pepper to taste.
10. Right before serving, stir in the bacon.
11. Serve with the hot sauce.
12. Per serving: Calories 312; Fat 8g (Saturated 2g); Cholesterol 66mg; Sodium 510mg; Carbohydrate 33g; Fiber 3g; Protein 27g
13. Photograph by Yunhee Kim