Classic Washington summer…with a side of rain

Since its cold and rainy in Duvall today I thought this recipe would be approprate. This is my revised version of Emeril Lagasse’s New England Clam Chowder.

4 cups ground butter clams
4 slices of bacon, cut into ½ inch pieces
3 teaspoons butter
2 cups finely chopped yellow onions
1 cup finely chopped celery
1 1/2 minced garlic
6 sprigs fresh thyme leaves
2 bay leaves
6 cups reserved clam broth
4 cups 1/2 inch cubed, peeled potatoes,
2 cups heavy cream
1/4 teaspoon freshly ground black pepper
3 teaspoons butter
1/4 cup minced parsley leaves
1/4 cup finely chopped chives

In a large and heave pot cook the bacon until crisp and the fat is rendered. Pour off all bacon fat except 2 tablespoons. Add butter, onions and celery cook until soft. Add garlic, thyme and bay leaves. Add 3 cups potatoes and reserved clam broth, bring to both. Lower heat and simmer for 20-30 minutes or until broth thickens and potatoes are tender. Mash potatoes to thicken further. Add remaining 1 cup of potatoes, clams and heavy cream. Cook on low for 10 more minute or until potatoes are al’dente. Remove from heat and add remaining butter, serve hot, garnish with parsley and chives.


About Country Cosmo

Country Cosmo doesn’t that say it all! I grew up in a small town, retired from Rodeo and now am an entrepreneur who can’t let go of her country roots!
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