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I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Clam Chowder
...in your mind.
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Clam Chowder
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Ingredients
1/3 pound bacon, chopped
1/2 cup onion, diced
1/2 cup celery, diced small
3 tablespoons dry vermouth
2 medium russet potatoes, peeled and cut into a large dice
3 - 6.5 oz cans chopped baby clams
1 - 10oz can whole baby clams
1-8 oz bottle clam juice
1 teaspoon dried or fresh thyme
1/4 teaspoon liquid smoke
1 pint (2 cups) whipping cream
3 tablespoons fresh parsley, finely chopped
Kosher salt and fresh ground pepper
1 teaspoon Old Bay seasoning
Hot sauce (optional)
Bread bowls for serving,
see recipe here
Directions
Cook bacon in a pot until crispy, remove bacon to a paper towle lined plate, but leave 2-3 tablespoons of the grease
Put onion & celery into the pot and cook until just softened, 3 to 4 minutes
Pour in vermouth and let reduce by about 1/2
Then add in potatoes, clam juice from all the cans (but don’t throw out the clams!) and the bottle of clam juice to cover potatoes
Bring to a boil, add thyme, liquid smoke and reduce heat then simmer until potatoes soften, about 10 minutes
Add cream and clams (both chopped & smoked) heat through until chowder thickens
Add 2 tablespoons of the parsley, salt and pepper to taste
Serve in a bread bowl - topped with bacon, a little more Old Bay, parsley and a little drizzle of hot sauce if you’re using