new england style clam chowder
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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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yield
2 - 4
prep time
20 Min
cook time
35 Min
method
Stove Top
Ingredients For new england style clam chowder
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1/2 cbacon, chopped into 1/4 inch pieces
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2 Tbspbutter, divided
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1 mdonion, chopped
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1 Tbspflour
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2 ccanned clams, strained & liquid reservered
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2 cwater
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4 mdpotatoes, peeled & chopped into 1/2 inch cubes
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1 1/2 tspsalt
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1 tspblack pepper
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2 cheavy cream
How To Make new england style clam chowder
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1In large saucepan, cook bacon until crisp. Drain grease. Return pan to stove top with bacon and turn heat to low.
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2Add 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.
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3Whisk in clam juice and water. Whisk until well combined and lump-free; take your time.
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4When 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.
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5Add heavy cream, clams and the last 1 tablespoon of butter. Cook slowly until thoroughly heated. DO NOT BOIL
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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