Marsala Wine New England Clam Chowder
1 Tablespoon vegetable oil. 8 Ounces unsalted butter. 1 Cup thick-sliced bacon, sliced 1/4-inch thick. 1 Each onion, diced fine. 2 Stalks celery, diced fine. 2 Teaspoons thyme dried. 4 Each garlic cloves, minced. 0.5 Cup all-purpose flour. 1 Cup dry Marsala wine. 1 Quart clam juice, heated. 3 Cups Yukon gold potatoes, diced small (kept in cold water until needed). 16 Ounces chopped clams, canned or fresh, drained. Kosher salt, to taste. White pepper, to taste. 2 Cups heavy cream, amount used depends on thickness desired. Dry Marsala wine to finish. Worcestershire sauce to finish.
  1. In a 6-8 quart dutch oven or heavy bottom pan heat vegetable oil over med/hi heat. Add bacon and brown slightly.
  2. Add the butter and lower heat to medium. Make sure butter does not burn.
  3. Add onions and garlic and cook until translucent. Making sure no burning occurs.
  4. Add celery and thyme. Cook for two minutes.
  5. Add flour and stir well to begin to make a roux. Toast the flour for 2 minutes. Stir constantly.
  6. Add Marsala wine to deglaze and stir well scraping the bottom of the pan with a wooden spoon. Cook for 1 minute.
  7. Add the warm clam juice and stir well, making sure roux does not stick to the bottom of the pan. Bring to a boil in order to achieve maximum thickness and to cook out the flour taste. The roux must be stirred often, if not, it will stick to the bottom of the pan. Do not walk away from the soup.
  8. Simmer roux for 3 to 4 minutes.
  9. Add the potatoes, clams, salt and white pepper and mix well. Bring back to a simmer and cook until potatoes are cooked. (Do not over cook potatoes or they will become mush) if making the soup one day ahead of time, remove from heat at this point. Cool at room temperature for 2 hours. Then refrigerate overnight.

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