- 2 tablespoons olive oil
- ¼ pound house-smoked bacon, ¼ inch dice
- 1-pound Spanish onion, ¼ inch dice
- 1-pound celery, ¼ inch dice
- 1 tablespoon chopped garlic
For the Roux:
- ¼ Cup plus 2 tablespoons butter
- ½ cup ap flour
For the Base:
- 1 quart + 14 ounces clam juice
- 2 cups heavy cream
- 1 sachet thyme, Chile de Arbol, bay, peppercorn
Finish:
- 2 pounds fresh chopped clams
- 1-pound fingerling potatoes, ¼ inch sliced
- 1 tablespoon sherry vinegar (optional)
DIRECTIONS:
For the Roux:
In a heavy-bottomed saucepan over medium heat, melt the butter then slowly stir in the flour.
Cook and stir for 15 minutes, do not allow it to brown!
For the Base:
Bring to a boil and simmer for 10 minutes.
Grab a whisk and pour the base into the roux and whisk until smooth and keep at low heat.
In a heavy-bottomed stockpot, add oil and heat over medium heat and begin to cook bacon.
Sweat the bacon for about 10 minutes.
Add diced vegetables, cook until tender, approximately 15-20 minutes.
Strain the base to the vegetables and simmer for 10 minutes.
Finish:
Add to base, simmer for 15 minutes and adjust the seasoning with salt and pepper.
To Plate:
Ladle chowder into bowl, garnish with cubed croutons, crackers, or crusty bread, and drizzle with olive oil.