Clam Chowder

Clam Chowder

              Ingredients                                      Yield: 3.5L (14c) Chowder

• 1L (4c)         Milk
• 4                 Russet Potatoes, peeled
• 3 cloves      Garlic
• 15g (1Tbsp) Butter
• 4 strips       Bacon
• 2 stalks       Celery
• 2                 Carrots
• 1                 Onion
• 2                 Bay Leaves
• 2                 Waxy Potatoes, chopped
• 450g (2c)     Clams, chopped and reserved juice
• 250ml (1c)   Heavy Cream

              Instructions

1. In a large pot combine milk, russet potatoes and garlic. Cook until potatoes are tender.
2. Blend the potatoes with the milk until smooth, strain if necessary.
3. Add the blended potatoes back to the pot and throw in the bay leaves and chopped waxy potatoes. Cook for 15 minutes.
4. In another pan saute bacon, carrots, onions and celery with the butter. 
5. Add the sauteed vegetables the the chowder base and cook until almost tender.
6. Add in the chopped clams and their juice. Cook for 5-10 minutes.
7. To finish add the cream and season the soup to taste.
8. Serve and enjoy!

Check out the video!

https://youtu.be/6oSHl9OcneI