aunt august's new england clam chowder
(1 rating)
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Recipe from Mariah Stewarts book "Devlin's Light"
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(1 rating)
yield
6 serving(s)
cook time
35 Min
Ingredients For aunt august's new england clam chowder
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1/2 lbbacon, cut into small pieces
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2 mdonions, chopped
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2stalks celery, finely chopped
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2x 8 oz bottleclam juice
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1 1/2 cwater
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2-3 lbpotatoes, peeled and chopped
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3x 61/2 oz canclams, chopped
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1/4 tspthyme
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2 cheavy cream (may be substituted)
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2 Tbspbutter, softened
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1/2 cparsley, chopped
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salt and pepper to taste
How To Make aunt august's new england clam chowder
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1Over medium heat, saute bacon in large Dutch oven til lightly brown. Drain off fat, leaving just enough to saute the onions and celery.
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2Add 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.
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3Heat 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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