Weekapaug Inn’s New England Style Clam Chowder with Fried Clams & Chive Oil

Ingredients

¼ lb. (3-4 strips) applewood smoked bacon, diced small
2 cups yellow onion, medium diced
2 cups celery, medium diced
¼ cup dry sherry wine
¼ lb. (1/2 cup ) unsalted butter
4 oz. (2 2/3 teaspoons) all-purpose flour
4 cups red bliss potato, large diced
2 quarts (8 cups) clam juice
6 cups chopped clams
2 tablespoons thyme, chopped
2 tablespoons parsley, chopped
¼ cup half and half
Sherry vinegar, to taste
Cayenne pepper, to taste
Kosher salt, to taste

Instructions

Render the bacon over medium heat. When the fat is fully rendered and the bacon is crisp, remove and strain. Reserve the fat.

In the same pot, add the onion and celery and cook until onions are translucent, but not browned.

Meantime, begin cooking the potatoes in one quart of the clam juice until tender.

When the onions are translucent, add the bacon back to the pot and deglaze with the sherry vinegar by adding it to the pan and then scraping up the browned bits stuck to the bottom.

After deglazing, lightly simmer until reduced and nearly dry.

While the sherry is reducing, in a separate pan, heat the butter with two tablespoons of the reserved bacon fat. When the butter is melted, whisk in the flour until smooth. Lightly simmer the mixture for five minutes, taking care not to let it brown.

Once the sherry is reduced, temper with the remaining quart of clam juice by adding it slowly to the soup base, then bring it back to simmer while stirring, ensuring there are no clumps.

When the potatoes are just about tender, strain and add to the soup. Reserve the clam juice to adjust consistency if needed

Simmer the soup for approx 10-12 minutes or until it reaches desired consistency.

Add the chopped clams and reduce the heat after two minutes.

Add half and half, chopped herbs and season to taste with salt and cayenne pepper.

Garnish with fried clams, chive oil, and fresh chives.