New England Clam Chowder

Amy Herald

By
@Meave

My Dad used to make this when we were kids. We all loved it! Now my son is grown and its still one of his absolute favorites.


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Comments:

Serves:

10-12

Prep:

10 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

12 oz
bacon, cooked and crumbled
2 can(s)
(6 1/2 oz.) chopped clams
3 Tbsp
butter
2
ribs celery, diced
1 small
onion, chopped
8-10
potatoes, peeled and cubed
1/2 c
flour
1 qt
half & half
1/8 tsp
hot sauce
1 1/2 Tbsp
salt
1/4 tsp
white pepper
paprika to taste

Directions Step-By-Step

1
Saute bacon in a dutch oven until crisp; pour off pan drippings, set aside.
2
Drain clams, reserving juice; set clams aside. Add clam juice, celery, onion, and potatoes to a Dutch oven add water if needed just to barely cover vegetables. Bring to just to a boil, cover and reduce heat and simmer 15 minutes or until potatoes are tender.
3
Combine flour and half & half; stir until flour is dissolved. Add half & half mixture, clams, hot sauce, salt and white pepper, bacon and green onion to soup mixture.
4
Cook over medium heat, stirring constantly until thoroughly heated and thickened.
5
Sprinkle each serving with paprika and garnish with cheddar cheese and oyster crackers if desired.

About this Recipe

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