Clam Chowdah

I was born outside of Boston and spent many years growing up on the East Coast.  I love lobster and New England style clam chowda....yes, chowda! Here is my recipe that is more traditional with not a lot of filler to it.  It's hearty and delicious.  This recipe is easy and reminds me of spending time in Massachusetts, Connecticut and New Year's in Cape Code with family friends.  I enjoy my chowda with a light white wine like a Pinot Grigio or Savignon Blanc.  Cheers!

2 medium russet potatoes.

2 8 oz. bottles of clam juice.

2 10 oz. cans of whole baby clams.

5 strips of bacon diced (optional if you are vegetarian).

1 cup diced onion.

1 cup diced celery.

1/2  cup butter.

1/4 cup flour.

3 cups half and half.

1 tsp. salt and pepper.

Several dashes of hot sauce.

Peel potatoes and dice into small 1/4 inch pieces.  Pour bottles of clam juice and juice from cans of whole baby clams  (reserving the clams) into a large pot or dutch oven.  Put peeled and diced potatoes into the pot with the clam juice and cover.  Cook over medium high heat until potatoes are fork tender; about 10-12 minutes.  

In a separate saute pan, saute diced bacon until crispy.  Remove bacon leaving the dripping in the pan and add butter to melt. Once melted, add onions and celery.  Saute until softened.  

Add the flour to veggie and butter mixture and cook for 2-3 minutes until the flour is cooked.

When the potatoes are tender, add the veggies and flour mixture to the pot with the potatoes and clam juice. Mix well to combine.  Slowly stir in the half and half into the soup. Add salt, pepper and hot sauce.  Cook on  medium high heat for 10 minutes.  Soup will thicken, but it is not a thick chowda!  In the last 2 minutes of cooking, add the whole clams.  Mix well and serve.  You can garish with bacon bits, some parsley or more hot sauce.