The Best Homemade Boston Clam Chowder

This delightful concoction of tender clams, hearty potatoes, and savory spices will transport your taste buds straight to the charming streets of Boston. Dive into a bowl of comfort and savor the flavors of New England in every spoonful.

INGREDIENTS: 

½ cup Dry Sherry
½ pound bacon, medium diced
1 cup chopped leeks (about 1 pound)
1 cup chopped yellow onions
½ cup chopped celery
1 carrot, peeled and diced
4 cloves of garlic minced
3 bay leaves
1 Tablespoon chopped fresh thyme
½ cup flour
1 stick of butter
1 pound red potatoes, medium-diced
4 cups clam juice (or Clam better than broth)
2 cups heavy cream
2 pounds little neck clams, shucked, chopped (or Large can of high quality chopped clams)
2 Tablespoons finely chopped parsley
Salt and pepper

PREPARATION:

In a heavy stock pot, over medium-high heat, render the bacon, until crispy, about 8 minutes. Stir in the leeks, onions, celery, and carrots. Sauté for about 2 minutes or until the vegetables start to wilt.

Season the vegetables with salt and pepper. Add the bay leaves and thyme, in a separate saucepan stir in the butter and flour to make a light roux, cook for 3 minutes.

Add the potatoes. Stir in the clam juice and Sherry. Bring the liquid up to a boil and reduce to a simmer.  Simmer the mixture until the potatoes are fork tender, about 12 minutes.

Add the heavy cream and bring up to simmer. Add the clams and simmer for 2 minutes. Stir in the roux and parsley, season with salt and pepper.  Save a little bacon crumbles for a garnish.