Pella Chronicle

January 17, 2013

Chef Will Leroux's Clam Chowder

American Profile

Pella — 1/2 cup butter

1/2 onion, diced

1 teaspoon minced garlic

2 stalks celery, diced

1 teaspoon dried thyme

1/2 cup flour

8 (6 1/2-ounce) cans clams, with juice

2 cups cooked diced potatoes

1 quart half-and-half

3 strips bacon, cooked and diced

1 teaspoon salt

1 teaspoon black pepper

3 dashes tabasco sauce

1. Melt butter. Add onion, garlic, celery and thyme. Saute until onions are transparent. Add flour; cook, stirring, 5 minutes.

2. Add clams and clam juice. Cook over medium-low heat 20 to 30 minutes (do not boil).

3. Add potatoes and half-and-half; heat on low. Do not boil or cream may break.

4. Stir in bacon, salt, pepper and tabasco. Makes 2 quarts.