Another annoying question is "soup or salad?" In what world is this an okay question to ask? How is that even answerable until you know all the possibilities! Not all soups are the same! Chicken noodle is not crab bisque. It is not. I probably wouldn't order chicken noodle unless I was super sick, but then I probably wouldn't be in a restaurant to begin with. So it just wouldn't happen. And not all salads are the same! What lettuce is being used? What other things are on the salad? What dressings do you have? These are all critical pieces of information for us to have to make an informed decision! Anyways, I'm not sure I've come anywhere close to talking about this clam chowder, except to say, it's hearty, it's bacon-y, and given a choice between this soup and almost any salad, I'd have to go with the clam chowder.
Ingredients
3 cups half and half
1 cup whole milk
1 sprig thyme
8 peppercorns
2 peeled garlic cloves
2 bay leaves
4 tablespoons unsalted butter
1/4 cup flour
extra virgin olive oil
6 pieces of bacon, chopped
2 russet potatoes, chopped
3 stalks celery, chopped
3 carrots, peeled and chopped
2 small shallots, minced
3 garlic cloves, minced
plus more olive oil if needed
8 ounces clam juice
1/2 cup white wine
2 (6.5ounces) cans of chopped clams
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
sprinkling of freshly ground black pepper
Instructions
Gently heat the milk, cream, garlic, peppercorns, bay leaves, and sprig of thyme in a medium saucepan over medium heat. Don’t let the mixture boil. Once the mixture is very hot, take off heat and let the aromatics infuse the milk for 20 minutes.
In a small pot, melt the butter, then whisk in the flour. Keep stirring, until it begins to bubble (about 2 minutes or so). Take off heat and set aside.
In a large pot, pour a bit of olive oil in to cover the bottom, and get the oil nice and hot. Add the bacon, and let it crisp up (about 5 minutes or so). Once it has crisped up, remove from the pan using tongs. Set on a paper towel. Add in the chopped potatoes. let the potatoes cook in the bacon fat for a bit (about 3 minutes or so). Then add in the celery, carrots, shallots. Cook (feel free to add more oil if needed) until the potatoes have begun to brown. Add in the garlic and cook until fragrant (about 30 seconds). Stir in the white wine. Reduce, then add the clam juice, and cans of chopped clams. Add in the the infused milk and reserved flour mixture (roux). Stir, and cook until the vegetables have achieved the desired tenderness, and the chowder has become thick. Add the salt and peppers, and adjust seasonings.
