Some chowders are thick, gluey and rather bland. By contrast, this one has a
thin, but still very creamy, texture and a fresh flavor.
1 slice raw bacon, diced
1 cup (2 sticks) butter
1 medium carrot, diced finely
1 medium yellow onion, diced finely
1 teaspoon minced garlic
4 tablespoons flour
1 pound fresh chopped clams, undrained
1 quart (4 cups) water
4 drops Tabasco sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon white pepper
Salt to taste
2 medium Idaho potatoes, diced
1 cup heavy cream
In a large pot or Dutch oven, heat bacon and butter over medium-high heat until
butter begins to pop. Add carrots and onion; cook until tender. Add garlic and
cook until fragrant but not brown (less than 1 minute).
Add flour, mixing well. When flour loses its initial "gluey" odor and begins to
brown and smell nutty, add clams with juice and water (if your clams are not
packed in at least 1 cup of juice, substitute 1 cup purchased clam juice for 1
cup of the water). Mix thoroughly, so there are no lumps or flour flakes.
Cover and cook until mixture begins to bubble. Add Tabasco, Worcestershire
sauce, pepper, salt and potatoes. Partially cover and simmer 20 minutes, or
until potatoes are tender. Lower heat and stir in cream. Heat through, or until
cream begins to thicken slightly; but do not allow mixture to boil.
