Pub New England Clam Chowder Recipe

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Pub New England Clam Chowder

Edward Ochs

By
@EddieOchs

This is authentic pub fair.


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Rating:

Serves:

6-8

Prep:

20 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

5
strips off thick cut pepper bacon
1
large yellow onion chopped
3
medim carrots chopped 3/8 inch cube
3
ribs of celery chopped 3/8 inch cube
3 clove
garlic minced
8 Tbsp
salted butter
8 Tbsp
flour
2 bottle
clam juice
5 can(s)
minced clams with juice
2 c
chicken stock
5
bay leaves
1 Tbsp
itilan dried herbs
8 medium
yukon gold potates cut into 1/3 to 3/4 inch cubes with skin on.
2 c
heavy cream

Directions Step-By-Step

1
Mince the bacon, then Saute the bacon until cooked but not crunchy. Drain some of the fat off if you desire.
2
Add all the veggies and garlic, saute with bacon until veggies are opaque. Then add flour, butter to the bacon and vegetables. Cook three to five minutes stirring constantly. This will create a very thick bacon and vegetable rue for the base of the chowder.
3
Then add all other ingredients except the cream. Simmer with a slow boil until the potatoes are cooked but not too soft.
4
Take off heat and then add the cream stir and serve. Great with oyster crackers and hot sauce.

About this Recipe

Course/Dish: Cream Soups
Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy