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Clam chowder

I mainly followed Thomas Keller’s recipe for Clam Chowder. I used a quick method for cleaning the clams, because I didn’t want to wait 8 hours. My plan was to fry some clam strips for garnish, but the amount of meat from 2 pounds of clams didn’t really leave enough to spare. Here are my ingredients/quantities. 
 
  • 3 slices bacon
  • 1 onion, chopped
  • 1 carrot, chopped
  • 3 cloves garlic, minced
  • 1 russet potato, cut into 1 inch cubes
  • 10 peppercorns, 2 sprigs thyme, 1 bay leaf, 1 clove crushed garlic
  • 2 tbsp butter
  • 3 tbsp flour
  • 2 cups seafood stock
  • 1 cup clam juice
  • 1 cup milk
  • 1 cup cream
  • 2 tbsp butter 
  • 1 shallot, minced
  • 2 sprigs thyme
  • 1/2 cup dry white wine
  • 2 lbs littleneck clams
  • 3 tbsp green onions, chopped

http://justonecookbook.com/blog/recipes/thomas-keller’s-clam-chowder-giveaway-winners/

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