New England Clam Chowder

CATEGORY: Soups

SOURCE: Food Network -- Chef Dave Leiberman (recipe altered)

1 med onion, finely diced

2 celery stalk cut lengthwise and then chopped

3 tblsp all-purpose flour

2 cups chicken or vegetable stock

2 (10-ounce) cans chopped clams in juice

3/4 cup heavy cream

3 bay leaves

1 lb Idaho potatoes, cut into 1/2- inch cubes

• Heat the butter in a large pot over medium-high heat.
• Add the onion and celery and saute until softened, mixing often. Stir in the flour to distribute evenly.
• Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine.
• Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender.
• Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.

Pan Toasted Croutons:
2 to 3 tablespoons unsalted butter
1/2 baguette, cut into 1-inch cubes
3 tbls fresh chopped flat-leaf parsley

For the Pan Toasted Croutons: Melt the butter in a large skillet and toss the bread cubes in the butter until browned and toasted, about 2 to 3 minutes. Add parsley and season with salt and pepper.