New England Clam Chowder

Christy Rost

4slices bacon, diced
1cup diced onion
1cup diced celery, about 2 stalks
210-ounce cans whole baby clams, drained, juice reserved
1cup bottled clam juice
3tablespoons flour
2cups half-and-half
1cup heavy cream
2tablespoons Martini & Rossi Dry Vermouth
4cups peeled and diced Yukon Gold potatoes
¼teaspoon white pepper, or to taste
½teaspoon 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.

Category: Soups