new england clam chowder
This is my take on New England Clam Chowder. I use a lot of clams, and I leave the bacon in the chowder. Some will remove it and sprinkle the bacon crisps on top for a garnish. I like it inside. You choose what's right for you.
prep time
1 Hr
cook time
1 Hr
method
Stove Top
yield
10 serving(s)
Ingredients
- 1 pound bacon, diced
- 8 stalks celery, diced
- 2 large onion, diced
- 4 cloves garlic, minced
- 1 tablespoon dried thyme
- 1 teaspoon white pepper
- 1 bottle clam juice (8 oz)
- 3 large russet potatoes, cubed
- 1 can clams, chopped in juice (54 oz)
- 2 cups chicken broth, low salt
- 1 quart half and half
- 1/2 cup all-purpose flour
How To Make new england clam chowder
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Step 1Cook bacon until crisp. -
Step 2Saute onion and celery in bacon dripping until tender.
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Step 3Mix 2 cups half and half with flour and reserve. Make sure to blend well to break up any lumps.
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Step 4Add all ingredients except half and half flour mixture.
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Step 5Bring to a boil for 10 minutes. Then reduce to simmer for 30 minutes.
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Step 6Add half and half and bring back to a simmer; do not boil.
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Step 7Add half and half with flour mixture. Simmer to thicken. Make sure to simmer long enough to cook the flour so you do not have a raw flour taste in your chowder.
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Comment & Reviews
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