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New England Clam Chowder
A New England staple with a truffle twist! A few dollops of our White Truffle Sauce is the perfect garnish for this classic dish. A perfect recipe to make on a rainy spring day.
Ingredients
2 tablespoons unsalted butter
1 medium yellow onion, diced
2 ribs of celery, diced
4 cloves of garlic, minced
1 teaspoon Worcestershire sauce
1/3 cup of flour
1 cup of chicken broth or vegetable broth
3 cups of half and half
1 chicken or vegetable bouillon cube
1 bay leaf
1 1/4 lbs of new potatoes, diced
2 dozen fresh clams, cleaned
dried oregano, thyme, salt, & smoked paprika
fresh parsley, cracked pepper, and a few dollops of Sabatino White Truffle Sauce.
Method
- Cook bacon in a large pot over low heat until crispy.
- Set aside on a paper towel, then chop when cooled.
- Steam 12 clams in 1 cup of water in a pan until clams open. Remove clam meat and chop fine. Reserve the steamed water.
- Heat reserved bacon drippings and butter over medium heat in the same pot you used to cook the bacon in. Sauté onions and celery for 5-6 minutes.
- Add garlic & Worcestershire sauce, and seasonings. Cook for 1 minute.
- Stir in flour and cook for 2 minutes. Gradually add chicken broth and half & half, stirring constantly.
- Mix in chicken bouillon, bay leaf, steamed clam water. Bring to a gentle boil, then reduce heat and simmer for 20 minutes.
- Add diced potatoes & simmer for 20-25 minutes
- Add in remaining 12 clams & cook for 5 more minutes.
- Remove bay leaf, garnish with chopped parsley, bacon, black pepper and Sabatino white truffle sauce. Serve hot and enjoy!
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