New England Clam Chowder

I would like to share one of my favorite recipes, I learned this recipe while I was working at the Ritz-Carlton Laguna Niguel and I was always told this recipe came from Ritz-Carlton Boston. I love to make this New England style clam chowder on a rainy day. One of the special things about this recipe is that it is gluten-free considering it was around long before gluten-free was a thing. I hope others will benefit from this recipe. This is a step by step recipe with pictures in chronological order.

1- peel potatoes and set in plastic container cover with water

2- open cans of clams strain juice into med pot and put clams aside in fridge

3- square off all the potatoes perfect, place the scraps in the pot with the strained clam juice and add the bottled clam juice

4- cook the potato scraps on medium heat add water if needed to cover

5- dice the square potatoes and cook in a small pot with salted water. don't overcook! strain and set aside. use potato water with other potato scraps

6- slice bacon set aside

7- dice onions and celery med to small dice set aside

8- over cook the potato scraps and blend with a stick blender or blender, consistency should be like runny mash potatoes

9- in thick bottom soup pot add tsp oil start to brown the bacon

10- add the onions and celery sweet till translucent 

11- add the runny mash potatoes stir bottom of the pot so doesn't burn

12- add reserved clams

13- sir in the cream to desired consistency

As soon as the soup reaches a simmer it is done and keep warm with very low flame.

serve with saltines crushed or oyster crackers black pepper and tabasco or tapatio on side