Clam Chowder

There are a few schools of thought when it comes to the proper chowder. Classic New England chowder is chock full of potatoes and sometimes leeks settled into a creamy bed of aromatic glory. Manhattan clam chowder (dubbed by James Beard as an ‘abomination’) has its loyal fans clamoring for the tangy tomato base that offsets briny clams. For Rhode Island purists, it is a brothy bowl of tender quahogs and herbs. Here we keep classic. Old is gold, after all.

Ingredients:‍
28 oz. diced thick cut bacon
2 qt. diced white onion
1 qt. diced celery
2 qt. red potatoes, diced into 1/2 inch cubes
4 qt. heavy cream
1/2 oz. thyme
1 bay leaf
3 oz. corn starch
1 gallon chopped clams
half and half, to taste
finely chopped chives
salt + pepper
Tabasco

Preparation:
Place diced bacon in a cold stock pot. Cook over medium-low, stirring occasionally, until crisp and browned.
Remove cooked bacon bits from the pot, reserving fat.
Reduce heat to low. Add onions and celery. Sweat in bacon fat until translucent ~10 minutes.
Add strained clam juice, heavy cream, thyme, and bay leaf.
Cook over medium heat, stirring occasionally, until reduced by 1/2.
Add potatoes and cook until fork-tender.
Make slurry by combining 3 oz. corn starch and 3 oz. water. Whisk until smooth, then add pot.
Add in chopped clams and bacon.
[Optional] Adjust with half and half until your desired consistency is achieved.
Season with salt, pepper, and Tabasco.
Garnish with chives.