Mar 7, 2012 2:37 PM
The Cliff House
CLIFF HOUSE CLAM CHOWDER
4 cups Bacon (Raw, Chopped)
2 cups Celery Stalks (Chopped)
2 cups White Onion (Chopped)
4 cans Chopped Clams in juice (12 oz per can)
6 cups Potatoes (Small diced placed in water)
1 cup All-Purpose Flour
8 cups Heavy Whipping Cream
Salt & Pepper to Taste
The most import part of any soup is that everything must be cut the same size. You want to taste it all. You will need two pots for this soup, one for the soup and the other for the potatoes. Start chopping your ingredients.
Go ahead and par- cook your potatoes - you want a little crunch to them, as they will still cook in the soup. As soon as they are ready, pull them out of the water and run cold water over them to cool them off and stop the cooking process.
Take a heavy bottomed soup pot and place it on the stove over high heat. Start by adding your bacon. You need to render off the fat to cook the other ingredients - the fat is a very important part of the soup, and do not discard it. As soon as the bacon looks almost crisp you will add the onion and celery. Cook until the vegetables are soft but still have a little crunch. When your vegetables are ready add the flour a little at a time. You are making a roux; this is the thickening agent for the soup. When you are adding the flour to the mixture, it is going to look really thick, almost like a paste - this is good, as you can control how thick your soup is going to be. Add the half of the cream slowly to the soup and whisk. Try to keep the soup at a warm temp at all times and the flour will dissolve better. Add the rest of the cream and the clams with the juice to the soup. Place the par-cooked potatoes into the soup. Continue to simmer for 15 to 20 minutes. Check the thickness of the soup; if too thick add a little milk or cream to reach your desired consistency. Finish by seasoning with salt and pepper. The parsley is for garnish.