Nova Scotia Clam Chowder

– courtesy Walkers Wine Bar & Grill, Mississauga

Nova Scotia Clam Chowder
7 strips bacon, diced
1 Spanish onion, diced
4 celery stalks, diced
1 can (400g) baby clams
1 L chopped surf clams
1 L clam nectar
1 L 35% cream
3 lbs Yukon gold potatoes, diced and blanched*
½ lb butter
2 cups all purpose flour

*Blanching means to cook the potato to about half done in hot water.

In a medium pot, on medium heat add bacon and cook for 3 to 4 minutes, until fat is rendered.

Add onion and celery and cook for about 4 minutes or until onion is soft.

Add clams, clam nectar, and chopped clams. Bring to a boil, add potato and cream and bring to a simmer on medium-low heat.

In a small pan melt butter and slowly whisk in the flour. Once flour is incorporated into the butter, cook for about 3 minutes to create a roux.

Slowly add the roux to the clam chowder while stirring.

When roux is incorporated, let simmer and thicken for about 12 minutes.