new england clam chowder

★★★★★ 1
a recipe by
Dave Childers
Sylacauga, AL

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.

★★★★★ 1
serves 6
prep time 15 Min
cook time 1 Hr

Ingredients For new england clam chowder

  • 4 slice
  • 1/2 c
    onions, chopped
  • 4
    potatoes, cubed
  • 1 tsp
  • 1 c
    bottled clam juice
  • 1 c
    half and half
  • 3 can
    minced clams with juice
  • salt and pepper (to taste)
  • 2 Tbsp
    fresh parsley, chopped
  • 1/4 c
    celery, diced
  • 1 Tbsp
    garlic, minced

How To Make new england clam chowder

  • 1
    In 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.
  • 2
    In 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.
  • 3
    Pour in the clam juice, bring to a boil, reduce heat to low and simmer for about 15 minutes, or until potatoes are tender.
  • 4
    Add 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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