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.

Rating:
☆☆☆☆☆ 0 votes
Comments:
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

Step-By-Step

1In large saucepan, cook bacon until crisp. Drain grease. Return pan to stove top with bacon and turn heat to low.
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.
3Whisk in clam juice and water. Whisk until well combined and lump-free; take your time.
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.
5Add 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