New England Clam Chowda!

Hubby's favorite! If he could he would eat this stuff everyday! Now dont get me wrong, I like it for what it is...but I leave out the clams in my half! I know I know...then its just chowda...but damn good chowda!

lol So here is a recipe for the clam chowder, if you wish to leave the clams out then use either veggie stock or seafood stock instead of the clam juice! I like to serve it with a little scallions and crumbled bacon on top..Mmm Mmm good!

INGREDIENTS

5 cans of minced clams

• 6 slices bacon, cubed
• 4 tablespoons unsalted butter
• 2 medium leeks, white and light green parts only, halved lengthwise and thinly sliced crosswise (2 1/2 to 3 cups)
• 1 cup finely chopped onions
• 1 cup finely chopped celery
• 2 teaspoons minced garlic
• 6 sprigs fresh thyme
• 2 bay leaves
• 2 pounds potatoes, cut into 1/2-inch cubes (about 5 cups)
• 2 cups heavy cream or half and half
• 1/2 teaspoon freshly ground black pepper
• 1 1/4 teaspoons salt, or to taste
• green onions to garnish

Directions

Drain the clams of their juice and put to the side. (You will needhave about 6 cups of clam broth. If not, add enough water to bring the volume up to 6 cups.) Set the clams and broth aside.

Cook the bacon in a large heavy pot over medium heat until crisp and the fat is rendered. Pour off all the bacon fat except 2 tablespoons. Add the 4 tablespoons butter, leeks, onions, and celery and cook until softened, about 5 minutes. Add the garlic, thyme, and bay leaves and cook until the vegetables are thoroughly wilted, about 3 minutes, being careful not to brown. Add the potatoes and reserved clam broth and bring to a boil. Lower the heat, cover, and simmer until the broth thickens slightly and the potatoes are very tender, about 30 minutes. (If you like a thicker broth, mash some of the potatoes against the side of the pot with a wooden spoon.). Remove from the heat, Discard the thyme stems and bay leaves, stir in the clams and cream, and season with the pepper and the salt to taste.

THIS IS VERY IMPORTANT!!! Set the chowder aside for 1 hour, covered, to allow the flavors to marry. Place the pot over low heat and slowly reheat, being careful not to let boil. Serve hot and enjoy!