New England Clam Chowder, Estero Style

1. 1

   Drain juice from clams and set aside for later

2. 2

   Heat olive oil in a skillet over medium heat; cook bacon and stir until fat renders and the bacon is slightly browned, 3 to 5 minutes. Remove 3/4 of rendered fat and set aside.

3. 3

   Add onion and celery and Fresno chile pepper; cook and stir until soft and translucent, 3 to 5 minutes. Stir garlic into onion mixture, cook until fragrant, 1 minute.

4. 4

   Add potatoes and carrots. Add 1 cup low sodium chicken broth to cover vegetables, and cook over medium heat until tender, about 30 minutes. Add more broth if needed to cover.

5. 5

   In a heavy saucepan, melt butter and add rendered bacon fat. Whisk in flour until smooth (essentially, a roux). Whisk cold milk then cream and stir constantly, until thick and smooth. Heat through but do not let it boil.. Stir in vegetables, bacon and liquid.

6. 6

   Stir in clams just a few minutes before serving. If you overcook them they will get tough. When the clams are heat through, stir in red wine vinegar, salt and pepper to to taste. Stir in fresh tarragon and lemon zest.

7. 7

   It is a good idea to make this a day ahead--it will thicken naturally overnight in the refrigerator.

8. 8

   Serve with crackers or crusty bread

No additional tips available.