About the Recipe
Bill Haley's spectacular chowder with added Roux because we love a roux.
Ingredients
6 slices Bacon chopped fine & fried (Preferably Benton's)
5 large Russet Potatoes peeled and cubed
1 Sweet Onion
3 stalks of Celery chopped fine
1 cup Salted Butter
1 cup All Purpose Flour
3 bottles of Clam Juice
3 cans Whole Baby Clams with juice
2 bay leaves
1 quart of Heavy Cream
Water
Salt, Black Pepper, and Earthfire Pepper Powder to taste.
Preparation
Step 1
Cook bacon in a frying pan and move to a large pot.
Step 2
Save grease from bacon.
Step 3
Saute celery and onion in grease until cooked, move to the pot.
Step 4
In the frying pan melt the butter and add the flour to make a light roux, cook until there is a slight nutty aroma.
Step 5
To the large pot add 2 cups of water, bay leaves, and clam juice and simmer.
Step 6
Add potatoes to the same pot and cook until desired consistency.
Step 7
Add clams. Add roux. Add Heavy Cream.
Step 5
Return the pot to a slow simmer. Do not boil.
Step 6
Season with Salt, Pepper, and Earthfire.
Step 7
Remove from heat and allow the Chowder to sit overnight (if you can stand waiting), and reheat to a simmer without boiling.
Step 8
Watch it disappear.