minced clams with juice
salt and pepper (to taste)
fresh parsley, chopped
How to Make New England Clam Chowder
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.
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.
3Pour in the clam juice, bring to a boil, reduce heat to low and simmer for about 15 minutes, or until potatoes are tender.
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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About New England Clam Chowder
Posted: Sun, Dec 11, 2011