Stars New England Clam Chowder

Originally from Tom Eddings, Stars Waterfront Café. Published as part of the “Saltwater Sensations” cookbook.

1 tablespoon minced garlic
1 cup diced white onion
1/2 cup diced green pepper
1/2 cup diced red pepper
1 lb. diced smoked bacon
1/2 cup diced green onions
3 cans chopped clams (1 pound)
4 small bottles clam juice
I stick butter
1 quart heavy cream
2 cups diced white potatoes
1/2 cup diced celery
3 bay leaves
salt and pepper to taste
1/2 teaspoon cayenne

In a large pot, braise bacon; add butter, onions and garlic. Add peppers, celery and chopped clams. Cook together 5 minutes on medium heat (stirring continuously). Add clam juice, bay leaves, salt & pepper to taste. Reduce for 10 minutes; add heavy cream, reduce for 10 more minutes. Add potatoes and cayenne; reduce 10 more minutes. Dissolve ¦ cup cornstarch in water and add to soup; let thicken. Let soup rest with heat off for 15 minutes before serving.

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