How to make Almost New England Clam Chowder
Not quite the really thick New England Clam Chowder. I consider this my "Connecticut" version of NE Clam Chowder. This recipe makes a huge pot of soup. It goes great with some corn bread.
I know the measurements are vague, but this is a soup, so you can't go wrong with putting in more of what you like, and less of what you don't like. If you have the time, fresh clams are highly recommended, but sometimes I just crave this soup so I go with canned clams.
1. Melt the butter in a large soup pot. Then throw in the leeks and celery (chopped). After they are coated in butter, sprinkle the flour over them and mix well.
2. Let the celery and leeks cook for a while, then add all the potatoes, clam meat, liquids and herbs. Let everything cook for an hour or more.
3. Fish out the bay leaves and sprigs of thyme. Sometimes I even sprinkle the soup with a little bit of dried thyme.
4. Just before serving, generously douse with freshly cracked black pepper.