New England Clambake Chowder

Ingredients

• 3 tablespoons butter
• 1 cup yellow onion, chopped
• 1/2 cup celery, chopped
• 2 cups red potatoes, bite-size chunks

• 2 (8 ounce) bottles clam juice
• 2 cups heavy cream
• 1 1/2 cups frozen corn, thawed
• 2 teaspoons fresh thyme, minced
• 1 bay leaf

• 2 (6 1/2 ounce) cans clams, minced and drained
• 1/2 lb hot Italian sausage, cooked and drained
• 6 slices bacon, crisp and crumbled
• coarse salt, to taste
• fresh ground black pepper, to taste
• 2 tablespoons all-purpose flour
• 2 tespoons sherry wine vinegar

Directions

1. 1

   In a large stockpot, saute' the onion, celery, and potatoes in butter. Cook for about 10 - 12 minutes, or until the onions and celery are soft; stirring occasionally.

2. 2

   Add the next 8 ingredients to the pot, give a good stir. Season with salt and pepper.

3. 3

   In measuring cup, mix flour with a little bit of warm water to dissolve it and make it paste-like. Add flour mixture to pot and bring just to boiling. (If you want a thicker base, add a little bit more flour.).

4. 4

   Cover and simmer on low heat for 30 minutes. Stir in the sherry wine vinegar, simmer another minute or two.

5. 5

   Remove the bay leaves. Ladle into warmed soup bowls and serve hot with oyster crackers or crusty Italian bread.

6. 6

   SERVING TIP: Cut a lid out of a small round loaf of sourdough bread, just as you would a pumpkin. Hollow out most of the bread (save for breadcrumbs or toasted croutons). Toast the sourdouch round lightly in the oven; serve warm chowder inside the bread bowl.