NEW ENGLAND CLAM CHOWDER [REVISED]

SERVES: 4-8

DESCRIPTION

WONDERFUL AS A FIRST COURSE (8) OR HEARTY ENOUGH FOR A MEAL (4) .... ENJOY! (BEST SERVED WITH A WHITE WINE... A RIESLING OR A GEWURZTRAMINER - or a Chard, if you must!)  This recipe is also better if you have a glass of wine during the preparation!

INGREDIENTS:

6       strips of bacon - sliced into 1/4" pieces

1       large onion - finely chopped

4       ribs celery - thinly sliced on the diagonal
1/2   stick  BUTTER

3-4       7 oz. bottles clam juice

1-2 tsp.   red pepper flakes  (or 1 tsp. ground cayenne)

1 TBSP.   Old Bay

1 tsp.     celery seeds

2-3      russet potatoes - peeled and diced sorta small
3-4    10 oz cans baby clams (drain, reserve liquid)***
3 TBSP. corn starch
16 oz.    HEAVY (WHIPPING) CREAM (or Half & Half)
1/2 C     dry sherry (or more, to taste)

Sea Salt and fresh ground pepper to taste

*** set aside 1/2 C. of liquid - the rest goes into the pot with the bottled clam juice

Garnish with fresh parsley if desired

DIRECTIONS

(SIP WINE)

In a large heavy pot, cook bacon pieces until nearly done but still soft;  add onions and saute 2-3 minutes (SIP WINE); add celery and saute another 1-2 minutes.  Add butter and cook until melted.

Add celery seeds, Old Bay, cayenne flakes and all the clam juice except for 1/2 C reserved and bring to a boil.  Simmer on LOW for about 20 minutes.  Add salt to taste

Add diced potatoes and cook for 4-5 minutes (until potatoes are tender)

Combine cornstarch and reserved 1/2 C clam juice and stir well.  Add to pot - boil for 2-3 minutes until slightly thickened

Check for salt and heat - add more cayenne if you like but use the powder here, not the flakes.

Add clams and bring JUST to a boil (SIP WINE)

Add heavy cream and sherry and bring just to a SIMMER - DO NOT ALLOW TO BOIL.  Turn off the heat and let chowder sit for about 5 minutes.  Stir well and serve.  Garnish with fresh parsley.

Add S&P to taste and serve with Ritz crackers