Clam Chowder

Prep Time: 50 minutes

Caters To: 4 gobblers

Challenge Level: Intermediate

From The Pantry:

• 12 cherrystone clams, scrubbed well
• 2 cup water, plus extra
• 2 slices bacon, finely chopped
• 1 medium onion, finely chopped
• 1 large celery stalk, finely chopped
• 1 teaspoon fresh thyme, chopped
• 1 pound potatoes, peeled and chopped in 1 and 1/2 inch chunks
• 3/4 cup heavy cream
• A dash of tabasco
• Salt and pepper to taste

Cook Away:

1. In a large skillet, add clams and 1 cup water. Bring to boil and simmer until the clams open, about 3 – 5 minutes. Discard any clams which have not opened.
2. Transfer the clams to a bowl and strain liquid into a measuring cup. Add water as required to yield 1 cup.
3. Remove clam meat from shells and coarsely chop.
4. In a saucepan cook bacon until crisp at medium-low heat, for 8 – 10 minutes.
5. Once cooked, remove the fat leaving behind about 1 tablespoon.
6. Add onion and celery, cook until soft; about 5 minutes.
7. Add thyme, potatoes and the strained 1 cup cooking liquid. Pour in an additional 1 cup of water. Bring to boil and reduce heat. Allow it to simmer until potatoes are soft and cooked through, roughly 20 minutes.
8. Scoop out 1 cup of the cooking soup and puree in a blender until smooth.
9. Stir the puree back into the soup and add cream.
10. Simmer over low heat for 5 minutes, until warm.
11. Add clams and hot sauce. Season with salt and pepper.

Pour into a bread bowl and serve!

Featured Image Courtesy: eatatlowells.com