New England Clam Chowder

This weeks project for Martha Mondays was New England Clam Chowder and was selected by Ana at Sweet Almond Tree. We like clam chowder and usually go just over the bridge onto the key to get what they claim is the best in town. I've made it once before and was ready to try this one. It was a pretty straight forward recipe, but I did make just a few changes. Now I didn't go out and dig up my own clams (I don't know where some of you might of got that idea from) or even drag home an 8 pound sack of quahogs and shuck them and chop them, after all I did have to go to work today! :D I used frozen clams, and I used dried thyme, just because I don't like fresh thyme., and threw in a little of my Bonne Herbes blend, I like chives and tarragon in my clam chowder. Oh...

...and I used shallots not the little pearl onions. Other than that it was all spot on!

Ingredients:

6 strips bacon, cut into 1-inch pieces (I did a little smaller)
3 ribs celery, strings removed, cut into 1/4-inch dice
1 cup small pearl onion, peeled (I used shallots)
3 tablespoons all-purpose flour
2 cups unsalted clam juice
4 small Yukon Gold potatoes peeled and cut into 1/2-inch dice
2 dried bay leaves
1/4 teaspoon freshly ground black pepper
6 large sprigs fresh thyme
2 containers fresh, raw chopped clams, rinsed.
1 cup frozen corn
2 cups milk
2 tablespoons unsalted butter
1 teaspoon salt

In a stockpot, cook the bacon until crisp. Drain it on paper towels and and set it aside. Discard all but 2 tablespoons of bacon fat. Add the onions, saute, stirring occasionally with a wooden spoon, until the onions are translucent, about 7 minutes.
Sprinkle flour over the onions and cook, stirring with a wooden spoon, 2 to 3 minutes.
Add the clam juice, 1 cup water, the celery, potatoes, bay leaves, and pepper, cover and bring to a boil. Pick thyme leaves from stems and add both leaves and stems to pot. Reduce heat to medium low and simmer until the potatoes are almost fork tender, about 12 minutes.
Add the corn and cook 5 minutes.
Add the clams and cook 5 minutes over medium heat.
Add the milk and butter and cook until the butter melts, about 5 minutes.
Remove bay leaves and thyme stems, season with salt and pepper, garnish with bacon pieces and serve.

Recipes source: Martha Stewart

It was a hit with everyone, my brother-in-law was over and he gave it a thumbs up too. The only thing I think is funny she uses milk instead of cream which makes it lighter, but then she has you use bacon and bacon grease to fry the onion and celery. Kinda makes you go Huh?
Visit Brette's blog Martha and Me to check out how the other's turned out. (I'm not the only one that didn't use the fresh clams)