New England Clam Chowder
|4||slices bacon, diced|
|1||cup diced onion|
|1||cup diced celery, about 2 stalks|
|2||10-ounce cans whole baby clams, drained, juice reserved|
|1||cup bottled clam juice|
|1||cup heavy cream|
|2||tablespoons Martini & Rossi Dry Vermouth|
|4||cups peeled and diced Yukon Gold potatoes|
|¼||teaspoon white pepper, or to taste|
|½||teaspoon kosher salt, or to taste|
|oyster crackers for garnish|
Cook bacon in a dutch oven over medium heat, just until fat is rendered. Do not allow bacon to brown. Stir in onion and celery; cook until soft. Sprinkle with flour; cook 2 minutes, stirring constantly, until onion and celery begin to release their juices.
Gradually whisk in reserved clam juice and bottled clam juice until mixture is smooth. Cook 10 minutes, stirring frequently, until mixture thickens.
Pour in half and half, cream and vermouth. Stir in potatoes and reserved clams; season with salt and pepper. Reduce heat to medium-low. Partially cover dutch oven and cook chowder 20-30 minutes, stirring frequently, until potatoes are tender. Do not allow chowder to boil.
Adjust seasonings and serve chowder with oyster crackers.
Recipe serves 8-10.