New England Clam Chowder/ famous Boston restaurant, Skipjack's, recipe
Ing 1 lb. russet potatoes, peeled, cut into ½" pieces 3 8-oz bottles clam juice 2 Tbl unsalted butter 3-4 bacon slices, fine-chp 2 medium onions, or leeks, fine-chp (about 2 cups) 2 lge celery stalks, fine-chp (about 1¼ cups) 2 gar/cl, fine-chp 1 bay leaf ¼ cup flour 6 6.5-oz. cans chopped clams, drained, juices reserved 1¼ cups half-n-half 1 tsp. hot sauce K/s/p
Prepare BTB 1 lb peeled russet potatoes in ½" pieces, and three 8-oz. bottles clam juice. Reduce heat to med-low, cover/simmer til potatoes are fork-tender, 8–10 min. Remove from heat. Melt 2 Tbl unsalted butter on med. Cook/stir bacon slices til some fat has cooked out and bacon is beginning to brown, 6–8 min. Add onions or leeks, celery stalks, garlic cloves, and bay leaf. Cook/stir til onions are softened, 5–7 min. Sprinkle ¼ cup flour over; whisk to a paste. Cook, whisking often, 2 min (do not let flour brown). Whisking constantly, gradually pour in reserved clam juices. Add potato mixture, chopped clams, drained, half-n-half, hot sauce. Bring to a simmer til flavors are melded, about 5 min; offheat k/s/p.
Can do day ahead. Cool; cover and chill. Reheat on med-low, add splash of water to thin as needed.