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Plantation's New England Clam Chowder
Plantation Restaurant and Bar, Harvey Cedars, NJ
Chef Jeff Alberti

5 Slices of Bacon, chopped
2 oz. butter
1 cup celery, chopped

1 cup onion, chopped
2 oz. flour
12 oz. clam juice
1 tsp lemon juice
20 oz. heavy cream

12 oz. medium Yukon Gold potatoes, diced and blanced in 2 qts. water
16 oz. chopped clams
1 tsp salt
1 tsp fresh black pepper
4 sprigs of thyme
4 sprigs of flat leaf parsley
1/2 cup roasted corn or corn kernels, drained

Video Demo: Click here to view the demo.


· Render 5 slices of chopped bacon over medium heat
· After 5 minutes add butter, allow to melt
· Add onion and celery
· Sauté until onions are translucent, whisk in flour
· Cook for 3 minutes, stirring occasionally
· Slowly whisk in clam juice and heavy cream, cook 5-8 minutes
· Add chopped clams, 1 tsp salt, 1 tsp pepper and ½ lemon (juice only)
· Add cooked potatoes, corn and hot sauce
· Simmer for 5-10 minutes more
· Add thyme and parsley

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