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This is seriously good. I've made it twice, and I love it. The tarragon adds something special.
slices thick sliced bacon, diced fine
1 ½ large onion, diced
1 ½ c celery, diced
1 ½ t Old Bay Seasoning, optional
½ t ground black pepper
1 ½ t tarragon
1 ½ t thyme
1 ½ t garlic, minced
2 # sized potatoes, peeled, and cubed into half inch cubes
33 oz (total) canned chopped sea clams with the juice (around here, that's about 6 cans)
2 8 oz bottles of Clam Juice
1 pt heavy cream
1 pt half and half
½ c corn starch mixed with ½ c water
salt and fresh ground pepper to taste
Fry the bacon in a large, heavy-bottomed stock pot over medium-high until the bacon starts to crisp, and you see lots of color and brown bits in the pan. At this time, add the onions, celery, garlic, pepper, thyme, tarragon, and Old Bay seasoning, if desired. When the onions are translucent and slightly caramelized, add the clams, juice, and potatoes; adding a little water if needed to cover the potatoes. Simmer over medium heat until potatoes are tender, about 15 minutes. Add the cream, half-and-half, and bring to a boil. Add the cornstarch/water slurry and bring back to a boil to tighten the chowder. Taste and season with more salt and pepper if needed.
slices thick sliced bacon, diced fine
1 ½ large onion, diced
1 ½ c celery, diced
1 ½ t Old Bay Seasoning, optional
½ t ground black pepper
1 ½ t tarragon
1 ½ t thyme
1 ½ t garlic, minced
2 # sized potatoes, peeled, and cubed into half inch cubes
33 oz (total) canned chopped sea clams with the juice (around here, that's about 6 cans)
2 8 oz bottles of Clam Juice
1 pt heavy cream
1 pt half and half
½ c corn starch mixed with ½ c water
salt and fresh ground pepper to taste
Fry the bacon in a large, heavy-bottomed stock pot over medium-high until the bacon starts to crisp, and you see lots of color and brown bits in the pan. At this time, add the onions, celery, garlic, pepper, thyme, tarragon, and Old Bay seasoning, if desired. When the onions are translucent and slightly caramelized, add the clams, juice, and potatoes; adding a little water if needed to cover the potatoes. Simmer over medium heat until potatoes are tender, about 15 minutes. Add the cream, half-and-half, and bring to a boil. Add the cornstarch/water slurry and bring back to a boil to tighten the chowder. Taste and season with more salt and pepper if needed.
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