New England Claim Chowder with Rosemary Croutons

Rosemary Croutons

• 1

  Preheat oven to 400°

• 2

  Place diced bread in a bowl.

• 3

  Slowly drizzle with olive oil while stirring or shaking bowl to insure even distribution.

• 4

  Add remaining ingredients and mix well.

• 5

  Place bread in single layer on sheet pan. Place in preheated oven and bake until golden brown, stirring once during cooking if necessary to help brown evenly.

Chowder

• 1

  In 4 quart saucepan over medium-low heat, cook bacon until fat is rendered,stirring occasionally with wooden spoon. Add butter, onions, leeks, and celery. Continue to cook until translucent, without letting vegies brown.

• 2

  Add garlic, stirring. Add flour and stir vigorously to incorporate (creating a roux). Reduce heat to low and cook for three minutes.

• 3

  Raise heat to medium. Slowly add clam juice in 1-cup increments, making sure to fully incorporate each addition by whisking. Continue this process with the cream (slowly). Bring mixture to a soft boil.

• 4

  Add bay leaf, sage, rosemary, thyme, white pepper and potatoes. Return to a soft boil and immediately lower to simmer. Cook until potatoes are tender.

• 5

  Remove from heat and add clams. Mix well, taste and adjust seasoning as necessary.