Clam Chowder

Clam Chowder

Ingredients:

3 8-ounce bottles clam juice
1 pound russet potatoes, peeled, cut into 1/2-inch pieces2 tablespoons (1/4 stick) butter
3 slices bacon, finely chopped
2 cups chopped onions
2 garlic cloves, chopped
1 bay leaf
1/4 cup sweet rice flour
6 6 1/2-ounce cans chopped clams, drained, juices reserved
1 1/4 cups half and half

 

Directions:

Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat. Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes. Remove from heat.

Melt butter in heavy large pot over medium heat. Add bacon and cook until bacon begins to brown, about 8 minutes. Add onions, garlic and bay leaf and sauté until vegetables soften, about 6 minutes. Stir in flour and cook 2 minutes. Gradually whisk in reserved juices from clams. Add potato mixture, clams, and half and half. Simmer chowder 5 to 15 minutes to blend flavors, stirring frequently. Season to taste with salt and pepper. (Letting it simmer longer will thicken it some because the potatoes will break down. In the alternative, a cornstarch/water mixture can be used to thicken it.)

(Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving.)