Killa Clam Chowda – New England Style

Ingredients

1/2 Cup Clarified Butter (Unsalted)
2 Cloves Garlic (Minced)
1 Medium Vidalia Onion (Chopped)
1 Stalk Celery (Chopped)
1/2 Tsp White Pepper
1 Bay Leaf
30 oz. Clam Juice
1/2 Cup Flour
1/4 Dried Thyme
1 Medium Potato (Diced 1/2 Inch)
1 1/4 Tsp Salt
13 oz. Fresh Chopped Clams (Cooked)
3 Cups Half & Half (Divided in 2 batches of 1 1/2 Cups Each)

Directions (Clarified Butter)

Melt butter in a pot on lowest heat possible, then allow it to cool.
When butter is cool, use a sieve or spoon and scoop up and discard the white milk solids that gather on the surface.

Directions (Chowder)

Put clarified butter and garlic into a large stock pot and cook on low heat for 1-2 minutes. Careful not to brown.
Add onion, celery, bay leaf, thyme, and white pepper. Turn heat to medium and cook for 5 minutes, until the onions are translucent.
Slowly add the flour while stirring.
Cook for 5-7 minutes (should look beige, not brown).
Slowly add the clam juice while stirring.
Add 1 1/2 Cups of half & half, stir, and slowly bring to boil.
Reduce heat and simmer for 5 minutes. (Stirring occasionally)
Add diced potatoes and salt. Stir well and simmer until the potatoes are cooked to your liking (roughly 12-15 minutes).
Add remaining half & half (1 1/2 cups), stir for 1 minutes, and remove from heat.
Stir in cooked clams and serve.

A Word Of Caution

There are two keys to success in this chowder - Always keep it moving, and add ingredients gradually.

Suggested Side Items

When eating soup, there really isn't much to suggest as a side item. But you can never go wrong with some warm yeast rolls, whether home-made or store bought, and nice cold beer.