As I noted earlier, today has been a stormy snowy day and the kids did not have school.
In New England, that is a call for action.
The necessary action is to make New England Clam Chowder.
I responded to such call.
adapted from EatingWell.com
1 tablespoon grapeseed or olive oil
6 slices center cut bacon, chopped
1/3 sweet onion, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
1/2 teaspoon dried thyme
2 tablespoons fresh minced parsley
10 fingerling potatoes, chopped
1/3 cup clam juice (from chopped clams container)
1/2 cup vegetable stock or broth
1 bay leaf
2 cups 1% milk
1 cup half and half
1/3 cup all-purpose flour
1 teaspoon fine sea salt
1/2 teaspoon ground black pepper
10 ounces fresh chopped clam
1. Heat the oil in a large pot over medium heat. Add bacon and cook for 5 minutes. Remove half of the bacon and set aside if you want it for garnish, otherwise leave it in.
2. Place the onion, celery, garlic and thyme to the pot saute, stirring continuously for about 2 minutes. Add parsley, potato, clam juice and bay leaf and bring to a simmer, cover and cook for 10 minutes.
3. Meanwhile, whisk together the milk, cream, flour, salt and pepper in a medium bowl. Pour into the pot and bring to a gentle boil. Reduce the heat to a simmer until thickened, about 2 minutes. Add clams and cook, stirring occasionally, for 3-4 minutes.
4. Discard bay leaf and serve with reserved bacon on top.