It’s Chowder Time, and here is a good base for any kind of chowder you want to make. Often times, I will make the chowder base, store it in a water tight container and bring it for our multi day offshore fishing trips. I will then bulk up the chowder with plenty of freshly sautéed fish fillets or hoop netted lobster. Sautéing the fillets gives them a nice charred, brown color and then cooks out the moisture that would normally water down the chowder.

Clam Chowder

4 Tbsp. Sweet Butter

3 Strips Chopped Bacon

6 Ozs. Chopped Onion

4 Ozs. Chopped Celery

16 Ozs. Clam Juice

16 Ozs. Heavy Cream

2 Cups Chopped Clams

1 tsp. Fresh Chopped Thyme

1 Tbsp. Chopped Parsley

2 Tbsp. Corn Starch - Add water to make it the consistency of maple syrup.

Salt & Pepper

In a stock pot, sauté the Bacon, Onions, Thyme & Celery for 10 minutes on medium heat. Add Clam Juice, Heavy Cream and bring to a simmer. Add the Chopped Clams and simmer for 10 minutes. Add ½ of the Corn Starch Slurry to thicken the Chowder. Check for consistency and add more if it is not thick enough. Once you get your desired consistency, check for seasoning, and add chopped Parsley. Serve with Rustic Rolls.