Best Clam Chowder Recipe

Makes about 3.5ish gallons

·         1 bunch celery, chopped

·         1 lbs onions, chopped

·         5 stalks  of leeks

·         1 ½ lb bacon

·         4 lbs Gold Yukon, diced

·         40oz clam juice

·         1.5 lb clams

·         3 Tbsp fresh thyme

·         1.5 Tbsp dried oregano

·         3 Tbsp dill 

·         1 package seafood bouillon (about 3oz)

·         2 lbs butter

·         4 cups flour

·         6 cloves garlic

·         ½  gallon milk

·         1  gallon Cream

·         2 cups dry sherry

·         2 Tbsp pepper and 2-3 Tbsp salt

·         2-5tbsp of lemon juice and zest of 3 lemons (add to taste)

·         Salt and pepper to taste at the end

Directions

Boil potatoes separately. Allow to cool, cut into small cubes and set aside (can be done the night before).

Cook the bacon slowly, in a soup pot over low-medium heat until lightly crisp, about 8 minutes.

Melt the butter

Add the onion, garlic, and leeks stirring occasionally, until the onion is translucent, about 8 minutes.

Combine celery, carrot, thyme, oregano, dill, and bouillon; cook for ~10 mins

Add Sherry and cook down about 10-15 min

Add flour to make a roux, mix throughly for about 5 mins. Do not allow to burn, stir frequently

Whisk in the clam juice and cook for 5 minutes, stirring occasionally.

Add dairy, mix well - simmer for 10mins

 

Add salt and pepper

Add cooked potatoes and clams and simmer for 30-40mins

15mins before serving, add lemon juice, zest, and extra salt and pepper to taste

Stir frequently (we never stopped stirring) – never let the chowder boil - remove from heat for a few mins if the chowder is getting too hot at any time.