Rocky's Clam Chowder

• 2 lbs russet potatoes, peeled and diced 1/2-inch
• 2 lbs yellow onions, diced
• 4 cups celery, sliced 1/4-inch
• 3 garlic cloves, crushed
• 8 ounces bacon, sliced
• 1 ounce olive oil
• 2 (8 ounce) bottles clam juice
• 2 (8 ounce) canschopped ocean clams
• 12 teaspoon thyme
• 12 teaspoon white pepper
• 12 teaspoon black pepper
• 14 teaspoon kosher salt
• 1 teaspoon Tabasco sauce
• 2 bay leaves
• 4 cups heavy cream

1. For the Roux:.
2. Melt 1/2 lb.
3. butter in a sauce pan and whisk in 7 oz.
4. white flour.
5. Over very low heat cook mixture for 10 minutes, stirring often.
6. In a large stock pot over medium-high heat add the olive oil and bacon and cook until the bacon is almost done.
7. Add the
8. onions and celery and cook until the onions are translucent.
9. Add the garlic and cook for 3 more minutes.
10. Pour in the clam juice
11. and bring to a boil.
12. Add the potatoes and cook until 3/4s done, cooked, but not real soft.
13. Now add the clams and seasonings
14. and bring back to a boil.
15. Slowly pour in the roux while whisking with a wire whisk, continue whisking until all the lumps
16. disappear.
17. Taste, and adjust seasonings.
18. Add the heavy cream and whisk thoroughly to incorporate.
19. Ladle into large bowls and
20. enjoy.

potatoes, yellow onions, celery, garlic, bacon, olive oil, clam juice, clams, thyme, white pepper, black pepper, kosher salt, tabasco sauce, bay leaves, heavy cream

Taken from www.food.com/recipe/rockys-clam-chowder-415754 (may not work)