Chef Jay's New England Clam Chowder

INGREDIENTS:

• 20 slices bacon, diced into 1 inch squared pieces

• 6 Medium onions diced

• 1/2 Cup white wine

• 26L water

• 12 large peeled and cubed potatoes

• 4L Cream

• 1/2 lb butter

• 1tsp Thyme

• 4 Bags of clams (defrosted)

• ground black pepper and salt to taste

DIRECTIONS:

1. Place diced bacon in stock pot over medium-high heat. Cook until almost crisp; add onions, and cook

until onions are clear. Stir in water and potatoes, and season with salt, pepper and thyme. Bring to a boil,

and cook 25 minutes, or until potatoes are fork tender.

2. Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam

liquid into the soup. Cook for about 10 minutes, or until heated through. Do not allow to boil.

GARNISH:

Serve with 1oz of bacon bits, croutons, and parsley on top of completed dish.

Pan Toasted Croutons:

2 to 3 tablespoons unsalted butter

1 baguette, cut into 1-inch cubes

3 tablespoons freshly chopped flat-leaf parsley

Salt and freshly ground black pepper

Melt the butter in a large skillet and toss the bread cubes in the butter until browned and toasted, about

2 to 3 minutes. Add parsley and season with salt and pepper.