Thanks for stopping by, I am Chef Billy Parisi and you are watching fixmyrecipe.com. Our new fix goes to Karen of Camas, Washington. She submitted recipe to us for Clam Chowder. She said she is having a really hard time keeping it together; it is coming out really liquidy. Don't worry Karen; I got your fix coming right up.

New England Clam Chowder, yes Karen it is the white. The first need we need to do is render off some bacon. So in a huge pot, let's throw our bacon in there and get it cooked. Now that the bacon is just about cooked, it is time to caramelize our vegetables. So in that same pot and the bacon still in there, we are going to add in this garlic, celery, leeks and onions.

We actually have some time while those vegetables are caramelizing. So we are going to make a blond roux that's equal parts butter and flour. Just until it is combined, we are going to set it aside and next, we are going to peel and cut up these Yukon potatoes and hold them in some water.

Prefect timing, our vegetables are nice and caramelized. We are going to deglaze with a little bit of white wine, add in our whole clams that we separated from the clam juice, give it a quick stir. Next, we are going to add in our liquid. At this point, we are simply going to bring our soup to a boil, add in those golden Yukon potatoes, let it cook for about 4-6 minutes.

Next, remember that roux, we are going to add it right in there, thicken it up, very, very thick, because that is going to lead us to that heavy cream, going to make it nice and thin again and our soup is going to be perfectly white.

Alright Karen, your biggest problem was that it wasn't getting thick; you saw how thick this soup is. Now we are going to finish it with heavy cream, fresh thyme and parsley. We are going to adjust the seasonings that probably won't need much salt because of that bacon and you know I am pouring a bowl.

Karen, I love clam chowder. If I had some French bread, I would be dipping this and they are like no one's business. You see how thick it is, it is not runny. Stick to my recipe, you are going to love your brand new England Clam Chowder. Karen, once again, thank you so much for writing and we are loving you too. Be sure to come back tomorrow, see our new featured fix of the day.