Ingredients
- ½ cup smoked bacon, diced
- 10 ounces butter
- 1 ¼ cups flour
- 2 cups leeks, medium diced
- 2.5 cups onions, medium diced
- 2.5 cups celery , medium diced
- 5 cups clam juice
- 6 cups heavy cream
- 2.5 cups potatoes, medium diced
- 1 ¼ cups dry vermouth
- 3 cups chowder clams, washed, steamed, cleaned and chopped
- salt and ground black pepper to taste
Directions
In a large pot, melt butter. Add the bacon and melt without color. Add diced vegetables and lower heat, continue to cook until tender. Add flour and cook 2 minutes. Add vermouth and simmer till reduced almost dry. Add stock, boil then simmer, reduce by a quarter. Add cream and bring to a simmer. Add potatoes and continue to cook until tender. Add clams, season with salt and pepper. |