New England Clam Chowder

6 strips bacon, cut into 1-inch pieces
2 celery stalks, cut into 1/2-inch dice
1 c. small pearl onions, peeled
4 tbsp. all-purpose flour
2 c. unsalted clam juice
4 small Yukon Gold potatoes, peeled and cut into 1/2-inch dice
2 dried bay leaves
1/4 tsp. freshly ground pepper
5 large sprigs fresh thyme
4 c. canned clams, chopped
2 1/2 c. milk
2 tbsp. butter
1 tbsp. sherry, optional
1 tsp. kosher salt

In a stockpot, cook bacon until crisp. Drain on a paper towel; discard all but 2 tablespoons of the rendered fat. Add celery and onions; cook, stirring occasionally, until translucent, 8 minutes.

Sprinkle the flour over the onion mixture; cook, stirring with a wooden spoon, about 3 minutes. Add the clam juice, 1/2 cup water, the potatoes, bay leaves, and 1/8 teaspoon pepper; cover; bring to a boil. Pick the thyme leaves from the stems; add both to pot. Reduce heat to medium low; simmer until the potatoes are almost tender when pierced with the tip if a knife, about 12 minutes.

Add the clams and reserved liquid, cover, and cook 4 minutes over medium heat. Add the milk and butter; cook until butter melts, 5 minutes. Remove the bay leaves and thyme stems; add 1/8 teaspoon pepper and 1 teaspoon salt.

Divide soup among bowls, drizzle with the sherry, and garnish with crumbled bacon. Serve.


Number of Servings: 8

Recipe submitted by SparkPeople user LEDANSER.