Servings:
Yields 3 quarts Servings
Ingredients
- 1/2 cup smoked bacon medium dice
- 10 ounce butter
- 1 1/4 cup flour
- 2 cup leeks, split, washed, medium dice
- 2 1/2 cup onions, peeled, medium dice
- 2 1/2 cup celery, washed, medium dice
- 5 cup clam juice
- 6 cup heavy cream
- 2 1/2 cup potatoes, peeled, medium dice
- 1 1/4 cup dry vermouth
- 3 cup chowder clams washed, steamed, cleaned and chopped
Preparation
Baking Directions:
In a large nonreactive sauce pot, melt butter on medium heat.
Add the the bacon and melt without color.
Add diced vegetables and lower heat to medium and continue to cook till vegetables are tender and fully cooked, approximately 15 minutes.
Add flour to make a roux, and cook 2 to 3 minutes.
Add vermouth and simmer till reduced almost dry.
Add stock, boil then simmer, reduce by 1/4. Add heavy cream and bring to a simmer.
Add potatoes and continue to cook until potatoes are tender.
Add chopped clams, season with salt and pepper to taste.
