Best New England Clam Chowder with Bacon and Sherry
Recipe
By: The Kitchen
Best New England Clam Chowder with Bacon and Sherry
In the stock pot – Cook the bacon. Leave the drippings, remove the bacon; mince, set aside. Add the butter to the drippings.
Add 3 tbls flour. Whisk.
Finely chop the celery and onions and sautee in butter and bacon drippings until soft. Add the white pepper and a pinch of sea salt. Place in the pot with the roux. Add the stock; warm it all. Add the cream and milk. Heat. Add the potatoes. Two hours into the simmer add the sherry. Simmer 3 hours.
10 minutes before serving, add the clams.
Sprinkle the top with the bacon bits.
Serve.
Delish every spoonful!
INGREDIENTS for New England Bacon Clam Chowder
5 pieces bacon – cooked removed for topping / leave the grease
4 tsps butter
2 stocks of celery
½ of an onion
3 tbls flour
8 oz chicken stock
Juice from canned clams
Pinch of sea salt
White pepper
2 cups cream
2 cup milk
6 potatoes
2 tbls sherry
1 – 2 10 oz chopped clams
