aunt august's new england clam chowder

Name: Aunt August's New England Clam Chowder
Cook time: 35 min
Yield: 6
Ingredients: 1/2 pound(s) bacon, cut into small pieces; 2 medium onions, chopped; 2 - stalks celery, finely chopped; 2x 8 oz bottle(s) clam juice; 1 1/2 cup(s) water; 2-3 pound(s) potatoes, peeled and chopped; 3x 61/2 oz can(s) clams, chopped; 1/4 teaspoon(s) thyme; 2 cup(s) heavy cream (may be substituted); 2 tablespoon(s) butter, softened; 1/2 cup(s) parsley, chopped; - salt and pepper to taste

(1 RATING)

27 Pinches

Sammie Christensen

Radisson, WI

Updated on Apr 9, 2012

Recipe from Mariah Stewarts book "Devlin's Light"

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prep time

cook time 35 Min

method ---

yield 6 serving(s)

Ingredients

1/2 pound bacon, cut into small pieces
2 medium onions, chopped
2 - stalks celery, finely chopped
2x 8 oz bottles clam juice
1 1/2 cups water
2-3 pounds potatoes, peeled and chopped
3x 61/2 oz cans clams, chopped
1/4 teaspoon thyme
2 cups heavy cream (may be substituted)
2 tablespoons butter, softened
1/2 cup parsley, chopped
- salt and pepper to taste

How To Make aunt august's new england clam chowder

Step 1

Over medium heat, saute bacon in large Dutch oven til lightly brown. Drain off fat, leaving just enough to saute the onions and celery.

Step 2

Add onion and celery to bacon, saute until onions are soft (about 5 min). Add clam juice, water and potatoes. Bring to a boil. Simmer over low heat until potatoes are tender (20-25 min). Add clams, stir in thyme and continue to simmer.
Step 3

Heat the cream separately, almost to boiling, then pour it slowly into the clam mixture. Add salt and pepper to taste and stir in butter. Sprinkle with parsley before serving.
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