New England Clam and Corn Chowder with Herbs

New England Clam And Corn Chowder With Herbs Recipe

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Vicki Butts (lazyme)


I love a great clam chowder. This one sounds good from Bon Appeitit, January 2009.

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15 Min
25 Min
Stove Top


thick bacon slices, cut crosswise into 1/2-inch pieces
1 large
onion, chopped
2 large
carrots, peeled, chopped
1 1/4 tsp
dried thyme
3/4 tsp
crushed dried rosemary
3 Tbsp
all purpose flour
4 c
whole milk
8 oz
unpeeled white-skinned potato, cut into 1/2-inch cubes
3 6-oz can(s)
chopped clams in juice
1 8-oz can(s)
corn kernels, drained
chopped fresh parsley

How to Make New England Clam and Corn Chowder with Herbs


  • 1Cook bacon in large saucepan over medium heat until crisp. Transfer bacon to paper towels to drain. Pour out all but 3 tablespoons drippings from pan.
  • 2Add next 4 ingredients to pan; sprinkle with salt and pepper. Saute until vegetables are crisp-tender, about 5 minutes. Sprinkle flour over; stir 1 to 2 minutes. Gradually add milk to pan, stirring constantly. Bring to boil; reduce heat to medium and cook until slightly thickened, stirring often, about 5 minutes.
  • 3Add potatoes, clams with juice, and drained corn. Bring to boil; reduce heat to medium-low and simmer until potatoes are tender, stirring often, about 10 minutes. Season to taste with salt and pepper.
  • 4Divide soup among bowls, sprinkle with bacon and parsley, and serve.

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About New England Clam and Corn Chowder with Herbs

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