New England Clam Chowder
1/3 lb. chopped bacon
1 1/2 tablespoons butter
1 cup minced onions
2/3 cup minced celery
2/3 medium leek, white part only, chopped
1 1/4 teaspoon oregano
1 1/4 teaspoon dried parsley
1 teaspoon marjoram
1 1/4 teaspoons dill
1 1/4 teaspoons thyme
1 1/2 teaspoons rosemary
1 teaspoon tarragon
1 1/4 teaspoons flour
1 lb. potatoes, peeled and diced small
1 lb. clam meat
1 quart clam juice
3 cups heavy cream
1 tablespoon minced garlic
salt and pepper to taste
Cook the bacon in large heavy pot until almost crisp and the fat is rendered.
Pour off some of the bacon fat.
Add butter and vegetable and saute until softened and tender (about 5 min.)
Add the flour and sauce until roux is very light (do not brown),
whisk in the clam juice and bring to boil. Add the potatoes.
Simmer and stir until the soup thickens and is smooth.
Add the clam meat and cook at low heat for 5 minutes.
Keep chowder warm and covered for 30 minutes, and stir occasionally.
Serve hot and garnish with parsley and chives.