Rocky's Clam Chowder

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 lbs russet potatoes, peeled and diced 1/2-inch
• 2 lbs yellow onions, diced
• 4 cups celery, sliced 1/4-inch
• 3 garlic cloves, crushed
• 8 ounces bacon, sliced
• 1 ounce olive oil
• 2 (8 ounce) bottles clam juice
• 2 (8 ounce) cans chopped ocean clams
• 1/2 teaspoon thyme
• 1/2 teaspoon pepper
• 1/2 teaspoon black pepper
• 1/4 teaspoon kosher salt
• 1 teaspoon tabasco sauce
• 2 bay leaves
• 4 cups heavy cream

Recipe

• 1 for the roux:.
• 2 melt ½ lb. butter in a sauce pan and whisk in 7 oz. flour. over very low heat cook mixture for 10 minutes, stirring often.
• 3 in a large stock pot over medium-high heat add the olive oil and bacon and cook until the bacon is almost done. add the
• 4 onions and celery and cook until the onions are translucent. add the garlic and cook for 3 more minutes. pour in the clam juice
• 5 and bring to a boil. add the potatoes and cook until ¾â€™s done, cooked, but not real soft. now add the clams and seasonings
• 6 and bring back to a boil. slowly pour in the roux while whisking with a wire whisk, continue whisking until all the lumps
• 7 disappear. taste, and adjust seasonings. add the heavy cream and whisk thoroughly to incorporate. ladle into large bowls and
• 8 enjoy.