CLAM CHOWDER

Clam Chowder

Yield: 1 quart

PREP IT!

• 1 slice Bacon, diced, fat rendered

• 1 tablespoon Butter, salted

• 1⁄2 small (1⁄2 cup) Leek (top green part removed and cut in half. Rinsed and diced)

• 1⁄2 small (1⁄2 cup) Yellow onion, fresh, diced

• 1 stalk Celery, diced

• 1 teaspoon Taste Tutor Seasoning 101

• 3 tablespoons White wine, dry

• 1 tablespoon Flour, all-purpose

• 1 cup Seafood or chicken or vegetable broth

• 6 ounces Clam juice

• 6 ounces Clam meat, frozen or canned

• 1 large Potato, Yukon Gold, Russet, or Red, diced into small cubes

• 1 each Bay leaves

• 4 ounces Heavy cream

• 2 ounces Whole milk

• 1⁄2 teaspoon Thyme, dried

• 2 tablespoons Parsley, flat leaf, chopped (optional)

MAKE IT!

1. In a small pot, over medium high heat, cook bacon until crispy. Remove bacon pieces and leave fat in pot

2. Add butter to pot and sweat onions, leeks, and celery until soft and translucent.

3. Add Taste Tutor Seasoning 101 and wine and cook until wine reduces by half.

4. Sprinkle flour evenly over vegetables and stir.

5. Add clam juice and broth, stirring until flour is dissolved and bring to a boil.

6. Add clam meat, potatoes, bacon, and bay leaves and cover. Cook until potatoes are soft.

7. Reduce heat to low and add heavy cream, milk, and thyme. Cook for an additional 5-10 minutes or until chowder thickens.

8. Garnish with parsley and enjoy with crusty bread!

Tip: For an even richer flavor and brighter taste, add a splash of lemon juice or sherry at the very end of cooking, just before serving. I love eating this with a hollowed out, buttered, and toasted bread bowl.