Bacon + Clam Chowder

A few weeks ago I promised to post about this delicious clam chowder that my brilliant friend Carol makes... I asked her for the recipe and she gave me some little tips that in my world, really elevate the dish.  I also really like the way she writes... I'm going to quote her.  To me, conversations with the cook are one of the best things about being in the kitchen.  I used to obsessively watch Food Network shows because I just love hearing these folks talk about food and about extra little things they add to their meals all while flurrying around the kitchen seamlessly and enjoying the process. I love being in Carol's kitchen and basically anyone's who might share their delicious hacks with me.  Now I get to share them with you...

Here's Carol:

"I've just learned that you must have bacon, you can't skimp on the fat, thyme matters, you've got to finish off the soup with an acid to really make it sing, and fresh parsley makes the soup look lively. Also, a few splashes of hot sauce goes a long way!"

So. there you have it.  Don't mess this up... just teasing,,,

Ingredients:

5 Slices of Bacon

2 Tbsp Butter

2 Cloves Garlic

1 Red Onion, Diced

1/2 Teaspoon Thyme

3 Tablespoons Flour

1 Cup Whole Milk (Remember, the fat is important!)

1 Cup Vegetable Stock

2 (6.5 oz) Cans Chopped Clams (Juice Reserved and Set Aside)

1 Bay Leaf

2 Russet Potatoes Peeled + Diced

1 Cup Half + Half (Remember....the fat)

Salt + Pepper to Taste

Splash of Sherry (use your judgment)

2-3 Tbsp Fresh Parsley Chopped

Couple Splashes of Hot Sauce

How to:

     I would start by setting the oven to 400 and baking the bacon in there... (go ahead make the entire package... I think you will find a use for the bacon).  I usually cook the bacon in there for 25-30 minutes.  Just make sure to keep an eye on it to make sure it gets to the doneness you prefer.  Then you can get started on the rest and not have to worry about burning the bacon in the pan.

     Melt the butter in a pot, sauté the onions until they are translucent and then add the minced garlic and sauté for another 2 minutes or so.  Whisk in the flour until lightly browned (about a minute).  Then slowly whisk in the milk, stock, reserved clam juice, bay leaf and cook stirring continuously until it begins to thicken.  Add the diced potatoes.  Once you stir in the potatoes, bring the broth to a boil and then reduce the heat and simmer until those potatoes are nice and tender.  This should take about 15 minutes.

     Once the potatoes are done, stir in the half and half as well as the clams until heated through (keep in mind that once the clams are heating up and the heat is turned off, the clams tend to toughen up).  This should only take a couple of minutes,  Add salt and pepper to your liking and if the soup is still too thick, add a bit more half and half.

     Chop up your bacon and throw that in there along with the parsley, splashes of sherry vinegar + if you like, Carol's hot sauce.  Serve immediately.

It is so so good, and not your typical clam chowder so its nice.  I cannot wait to have friends over and make this for them, I hope you make it too!

enjoy!

Love, Kait