New England Clam Chowder

Ingredients

1. Dice veggies.
2. Drain off and reserve the 500g bottled clam juice from 180 g cans minced clams.
3. This will result in approximately 300 g of clam juice and 325 g minced clams.
4. In a large heavy-bottomed pot over medium-low heat, add 27g olive oil.
5. Add 150g thick cut bacon (small diced) and render bacon for 5-7 minutes without browning.
6. Add 50g unsalted butter, 250g white onion (diced), 200g celery (diced), 20g garlic (pressed/minced), & 200g fennel (diced), and a strong pinch of salt.
7. Sweat over medium heat for 10 minutes.
8. When veggies have softened add 100g dry white wine to deglaze, scraping up any fond.
9. Add the canned clam juice, bottled clam juice, 700g whole milk, 2-3 bay leaves, a strong pinch of salt, cornstarch slurry and 1200g russet potatoes (diced into 1/2” cubes).
10. Lower heat to medium-low, cover, and simmer.

by Brian Lagerstrom · video^[2]

1. Dice veggies.
2. Drain off and reserve the 500g bottled clam juice from 180 g cans minced clams.
3. This will result in approximately 300 g of clam juice and 325 g minced clams.
4. In a large heavy-bottomed pot over medium-low heat, add 27g olive oil.
5. Add 150g thick cut bacon (small diced) and render bacon for 5-7 minutes without browning.
6. Add 50g unsalted butter, 250g white onion (diced), 200g celery (diced), 20g garlic (pressed/minced), & 200g fennel (diced), and a strong pinch of salt.
7. Sweat over medium heat for 10 minutes.
8. When veggies have softened add 100g dry white wine to deglaze, scraping up any fond.
9. Add the canned clam juice, bottled clam juice, 700g whole milk, 2-3 bay leaves, a strong pinch of salt, cornstarch slurry and 1200g russet potatoes (diced into 1/2” cubes).
10. Lower heat to medium-low, cover, and simmer.