new england style clam chowder
I don't know if this is the best clam chowder as I'm from the mid-west and have never had fresh seafood available and have a very limited taste for it. However, I do like clam chowder! I like this recipe because it doesn't make too much as not everyone in my family likes it.
No Image
prep time
20 Min
cook time
35 Min
method
Stove Top
yield
2 - 4
Ingredients
- 1/2 cup bacon, chopped into 1/4 inch pieces
- 2 tablespoons butter, divided
- 1 medium onion, chopped
- 1 tablespoon flour
- 2 cups canned clams, strained & liquid reservered
- 2 cups water
- 4 medium potatoes, peeled & chopped into 1/2 inch cubes
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 2 cups heavy cream
How To Make new england style clam chowder
-
Step 1In large saucepan, cook bacon until crisp. Drain grease. Return pan to stove top with bacon and turn heat to low.
-
Step 2Add 1 tablespoon of butter and onion. Saute until onions are soft but NOT brown. Add in flour and mix well and cook an additional two minutes.
-
Step 3Whisk in clam juice and water. Whisk until well combined and lump-free; take your time.
-
Step 4When well combined, add the potatoes, salt and pepper. Increase heat to medium and bring to simmer. Let simmer, uncovered until potatoes are tender. Turn heat to low again.
-
Step 5Add heavy cream, clams and the last 1 tablespoon of butter. Cook slowly until thoroughly heated. DO NOT BOIL
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes