New England Style Clam Chowder Recipe

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NEW ENGLAND STYLE CLAM CHOWDER

JBanana S.

By
@JBanana

I don't know if this is the best clam chowder as I'm from the mid-west and have never had fresh seafood available and have a very limited taste for it. However, I do like clam chowder! I like this recipe because it doesn't make too much as not everyone in my family likes it.


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Serves:

2 - 4

Prep:

20 Min

Cook:

35 Min

Method:

Stove Top

Ingredients

1/2 c
bacon, chopped into 1/4 inch pieces
2 Tbsp
butter, divided
1 medium
onion, chopped
1 Tbsp
flour
2 c
canned clams, strained & liquid reservered
2 c
water
4 medium
potatoes, peeled & chopped into 1/2 inch cubes
1 1/2 tsp
salt
1 tsp
black pepper
2 c
heavy cream

Directions Step-By-Step

1
In large saucepan, cook bacon until crisp. Drain grease. Return pan to stove top with bacon and turn heat to low.
2
Add 1 tablespoon of butter and onion. Saute until onions are soft but NOT brown. Add in flour and mix well and cook an additional two minutes.
3
Whisk in clam juice and water. Whisk until well combined and lump-free; take your time.
4
When well combined, add the potatoes, salt and pepper. Increase heat to medium and bring to simmer. Let simmer, uncovered until potatoes are tender. Turn heat to low again.
5
Add heavy cream, clams and the last 1 tablespoon of butter. Cook slowly until thoroughly heated. DO NOT BOIL

About this Recipe

Course/Dish: Chowders, Seafood
Main Ingredient: Seafood
Regional Style: American