Seattle'S Best Clam Chowder

1. 1

   Dice up bacon into small pieces and render in a large stock pot over med-low heat.

2. 2

   Once bacon has started to turn brown, add the onions and sprinkle with the 1 oz of salt.

3. 3

   Once the onions get soft and start to turn brown, add the leaks and celery, turn up the heat to med-high and saute for a couple of minutes until they get tender.

4. 4

   Add the potatoes, clam base, chopped clams, clam juice, and the thyme.

5. 5

   Bring to a low simmer, and maintain the simmer until the potatoes are cooked.

6. 6

   Add the heavy cream and bring to a gentle boil.

7. 7

   When it starts to boil, add the roux 2 oz at a time, letting the chowder come back to a boil before adding more roux. Make sure you are stirring the entire time here.

8. 8

   When all the roux is added or the chowder reaches the thickness you like, add the remaining salt and pepper to your taste.

9. 9

   Please taste it before you add any additional seasoning. Don't add it all just because it lists it in the ingredients. I put the numbers in because I had to and I don't remember just how much to add.

10. 10

    I recommend serving with some good thick sliced sourdough bread and a few drops of green Tabasco sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.