New England Clam Chowder

...by popular demand! Our Holiday Staff Recipes from the December edition of SFM!

From Kari's Table

1 Tbsp. ground coriander

1 cup diced celery

1 cup diced onion

3 strips bacon cooked and finely minced

1 clove garlic, minced

1 cup red potato, chopped small

¼ stick butter

¼ cup flour

1 can whole baby clams w/juice

2 pints reconstituted clam broth

1 pint heavy cream

Fry bacon

Add celery, onion, coriander and garlic to bacon. Cook until celery are almost translucent (soft.)

Add diced potato—cook together for a few minutes (put all ingredients in larger pot at this time)

Add butter

Add flour and stir

Add clams and juice

Cook slowly for 15 minutes

Add heavy cream when ready to serve and bring up temperature