Waltham Clam Chowdah
- 12 tablespoons light butter, divided
- 12 cup yellow onion, chopped
- 1 cup leek, chopped (white bulb part only)
- 2 cups celery, 1/4-inch slices (4 stalks)
- 1 lb russet potato, 1/2-inch chunks
- 12 teaspoon powdered thyme
- 2 tablespoons hot sauce
- 4 slices bacon
- 1 tablespoon kosher salt
- 1 teaspoon black pepper, freshly ground
- 1 quart clam juice
- 12 cup cornstarch
- 2 cups skim milk
- 30 ounces baby clams
- Melt 4 tablespoons (1/2 stick) of the butter in a large heavy-bottomed stockpot.
- Add the onions and leeks and cook over medium-low heat for 10 minutes, or until translucent.
- Add the celery, potatoes, thyme, hot sauce, salt, and pepper and saute for 10 more minutes.
- Cook 4 strips of bacon until crispy, saving the grease.
- Pat bacon dry and chop finely, then add to the pot.
- If desired, also add the bacon grease and stir to thoroughly coat the vegetables.
- Add the clam juice, bring to a boil, and simmer, uncovered, until the vegetables are tender, about 20 minutes.
- In a small pot, melt the remaining 8 tablespoons of butter and whisk in the cornstarch.
- Cook over low heat for 3 minutes, stirring constantly.
- The cornstarch will turn into a paste, so you may have to switch to a spatula, scraping the paste off frequently as you stir.
- Whisk in a cup of the hot broth and then pour this mixture back into the cooked vegetables.
- Simmer for a few minutes until the broth is thickened.
- Add the milk and clams and heat gently for a few minutes.
- Cook until the potatoes are soft.
- Taste for salt and pepper.
- Serve hot.
light butter, yellow onion, only, celery, russet potato, powdered thyme, hot sauce, bacon, kosher salt, black pepper, clam juice, cornstarch, milk, baby clams
Taken from www.food.com/recipe/waltham-clam-chowdah-525737 (may not work)