new england clam chowder
This is my take on New England Clam Chowder. I use a lot of clams and I leave the bacon in the chowder. Some will remove it and sprinkle the bacon crisps on top for a garnish. I like it inside. You choose what's right for you.
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yield
10 serving(s)
prep time
1 Hr
cook time
1 Hr
method
Stove Top
Ingredients For new england clam chowder
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1 lbbacon, diced
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8 stalkcelery, diced
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2 lgonion, diced
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4 clovegarlic, minced
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1 Tbspdried thyme
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1 tspwhite pepper
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1 bottleclam juice (8 oz)
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3 lgrusset potatoes, cubed
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1 canclams, chopped in juice (54 oz)
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2 cchicken broth, low salt
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1 qthalf and half
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1/2 call-purpose flour
How To Make new england clam chowder
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1Cook bacon until crisp. -
2Saute onion and celery in bacon dripping until tender.
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3Mix 2 cups half and half with flour and reserve. Make sure to blend well to break up any lumps.
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4Add all ingredients except half and half flour mixture.
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5Bring to a boil for 10 minutes. Then reduce to simmer for 30 minutes.
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6Add half and half and bring back to a simmer; do not boil.
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7Add half and half with flour mixture. Simmer to thicken. Make sure to simmer long enough to cook the flour so you do not have a raw flour taste in your chowder.
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