New England Clam Chowder

Both of my parents were born and raised in and around Boston so you know we have the best family clam chowder recipe.  But we don't.  Wait, what!?  Nope.  I asked my cousins for their "family recipe" and no one had one.  Again, what?!  They still live in Boston!!

I obviously have to take matters into my own hands and develop a recipe worthy of the title "family recipe" -- so here's my latest version.  It's not quite perfect but it's getting there.  I have used the delicious Captain Parker's Pub clam chowder as my role model.  A landmark in Cape Cod, overlooking the Parker River in West Yarmouth, MA (where my grandmother, Caroline Paquette, lived), Captain Parker's has the best, award-winning, clam chowder I've ever had.  If you're going down the Cape, stop in for a cup.

So give this a try and stay tuned...it keeps getting better!

2 large russet potatoes
8 Tbsp. butter, divided (2 Tbsp./6 Tbsp.)
6 Tbsp. flour
1 large sweet onion, chopped
3 stalk celery, chopped
4 strips bacon
3-4 dashes Worcestershire sauce
2 cloves garlic, minced (or 1 tsp. minced, jarred garlic)
1 6.5-oz. can chopped clams plus juice
1 10-oz. can fancy clams plus juice
1 8-oz. bottle clam juice
1/2 cup chicken or seafood stock
1 tsp. salt
1/2 tsp. pepper
1 tsp. thyme
1/2 tsp. celery seed
1 bay leaf
2 cups half-n-half

Cook potatoes in salted water until slightly tender, drain. Set aside. (They will finish cooking when added back to chowder.)

In  a large stockpot, cook bacon, over medium/medium high heat until crisp-tender. Remove with slotted spoon and reserve.  Add 2 Tbsp. butter to stockpot and stir in chopped onion and celery.  Cook until just tender.  Add garlic and cook an additional 1 minute.

Add 6 additional Tbsp. butter to stockpot and heat to a light boil.  Sprinkle 6 Tbsp. flour over onions and butter and whisk for 3-5 minutes (you are making a light roux).  Add reserved clam juice and bottle clam juice gradually, whisking constantly (you are making a [clam] Béchamel) until well combined.  Continue whisking and bring to a boil.  Reduce heat to medium low and simmer for 1-2 minutes.

Add chicken stock, potatoes and spices.  Cook on low for 15-30 minutes to tenderize the potatoes and give the spices a chance to 'bloom'.

Before serving, add clams, bacon and half-n-half and heat through.

Serve with oyster crackers and maybe a Red Lobster Cheddar-Bay Bisquit!  Like it spicy, add a dash of hot sauce.  Sprinkle of cheese perhaps?

This is the Nagle/Paquette Family Clam Chowder Recipe.  So far.