Scott's New England Clam Chowder

Who doesn't love New England Clam Chowder?  I have been making this for a long time and I think this is one of my best.  I like to try different things to improve the flavor and texture of whatever I am making.  This is a rich and savory soup that will make your taste buds dance.  What makes this clam chowder a little different from previous versions is what I did with the clams.  I was thinking about how braising and browning meats brings the flavor of those meats outs.  I decided to try this with the clams in butter with bacon.  What an amazingly rich flavor emerged.  Here is how to create this delicous soup.

My favorite soup pot is my 5.5 quart Staub enameled cast iron dutch oven.  If you don't own one you need to.  It's one of the best and most versatile pieces you will ever own.  I use this pot all the time!

The ingredients:

1/2 package of smoked bacon. (Apple wood or other, you know what you like.)
3/4 cup of each (white onion, carrot and celery) chopped.
3/4 pound of fresh clams
4 tbsp unsalted butter
8 oz bottle of clam juice
3 Lg red skin potatoes
32 oz of chicken stock
1 cup heavy cream
7 tbsp of flour
salt and pepper to taste (Everyone likes a different amount of salt and pepper.  What tastes good to you?)

Heat the dutch oven over a medium high heat and cook the bacon till it is crisp.  Remove the bacon to paper towels to drain.  When the bacon has drained chop into small bits and set aside.  Add 3 Tbsp of flour to the bacon grease and stir constantly until the flour starts to brown.  Remove and set aside.  Add 2 Tbsp of the butter.  When the butter is melted add the onions, carrots and celery and reduce the heat to medium.  Add salt and pepper. (I like to add salt and pepper to the different ingredients as they cook.)  Cook the vegetables until they are soft but not brown.  While they are cooking peel the potatoes and cut into small cubes.  Remove the vegetables and set aside.  Add the remaining butter.  Turn the temp up a little bit.  When the butter starts to bubble add the clams and the chopped bacon.  Cook the clams till they start to brown around the edges.  Add the chicken stock,  bacon grease and flour mixture vegetables and potatoes.  Bring to a boil then cover and turn heat down to medium low and cook until the potatoes are soft.  While the potatoes are cooking whisk the remaining 4 Tbsp of flour into the cream in a large pyrex measuring cup.  I use a 4 cup size.  Slowly ladle by ladle whisk the soup broth into the cream and flour mixture until the 4 cup pyrex measuring cup is full.  Now while stirring pour this mixture back into the pot.  Bring to a boil and turn the heat off.  The soup is ready.  I think it is better if you make this soup one day in advance.  This allows the flavors to really develop.  Let me know what you think.