pub new england clam chowder
This is authentic pub fair.
No Image
prep time
20 Min
cook time
30 Min
method
Stove Top
yield
6-8 serving(s)
Ingredients
- 5 - strips off thick cut pepper bacon
- 1 - large yellow onion chopped
- 3 - medim carrots chopped 3/8 inch cube
- 3 - ribs of celery chopped 3/8 inch cube
- 3 cloves garlic minced
- 8 tablespoons salted butter
- 8 tablespoons flour
- 2 bottles clam juice
- 5 cans minced clams with juice
- 2 cups chicken stock
- 5 - bay leaves
- 1 tablespoon itilan dried herbs
- 8 medium yukon gold potates cut into 1/3 to 3/4 inch cubes with skin on.
- 2 cups heavy cream
How To Make pub new england clam chowder
-
Step 1Mince the bacon, then Saute the bacon until cooked but not crunchy. Drain some of the fat off if you desire.
-
Step 2Add all the veggies and garlic, saute with bacon until veggies are opaque. Then add flour, butter to the bacon and vegetables. Cook three to five minutes stirring constantly. This will create a very thick bacon and vegetable rue for the base of the chowder.
-
Step 3Then add all other ingredients except the cream. Simmer with a slow boil until the potatoes are cooked but not too soft.
-
Step 4Take off heat and then add the cream stir and serve. Great with oyster crackers and hot sauce.
- 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!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes