new england clam chowder
(1 rating)
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I'm only posting my personal touches to an existing recipe of NE Clam Chowder. The original omitted Celery, but it was definitely a bland recipe. The Celery really contrasts the potatoes and onion for a good mixed flavor.
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(1 rating)
yield
6 serving(s)
prep time
15 Min
cook time
1 Hr
Ingredients For new england clam chowder
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4 slicebacon
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1/2 conions, chopped
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4potatoes, cubed
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1 tspflour
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1 cbottled clam juice
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1 chalf and half
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3 canminced clams with juice
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salt and pepper (to taste)
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2 Tbspfresh parsley, chopped
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1/4 ccelery, diced
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1 Tbspgarlic, minced
How To Make new england clam chowder
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1In a large saucepan over medium high heat, fry the bacon until crisp, about 10 minutes. Drain on paper towels, reserving the bacon fat in the pan, crumble and set aside.
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2In the same saucepan with the bacon fat, saute the onion and potatoes for 3 to 5 minutes. Sprinkle with the flour and stir well to coat.
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3Pour in the clam juice, bring to a boil, reduce heat to low and simmer for about 15 minutes, or until potatoes are tender.
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4Add the half-and-half, Garlic, Celery, and minced clams and season with salt and pepper to taste. Allow to heat through, about 5 minutes. Garnish with the parsley and crumbled bacon.
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