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Creamy New England Clam Chowder

Healthycooking's picture
Ingredients
  Bacon slices 6
  Onions 2 Small, halved and thinly sliced
  Sliced celery 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), minced
  Canned minced clams 13 Ounce, undrained (2 Cans, 6 1/2 Ounce Each)
  Peeled diced red potato 3 Cup (48 tbs)
  Clam juice 8 Ounce (1 Bottle)
  Butter 2 Tablespoon
  All purpose flour 2 Tablespoon
  Half and half 3 Cup (48 tbs)
  Salt 1⁄2 Teaspoon
  Dried whole thyme 1⁄2 Teaspoon
  Ground pepper 1⁄4 Teaspoon
  Hot sauce 1⁄4 Teaspoon
  Chopped fresh parsley 2 Tablespoon
Directions

Cook bacon in a Dutch oven over medium heat until crisp; remove bacon, reserving 2 tablespoons drippings in pan.
Crumble bacon, and set aside.
Saute onion, celery, and garlic in reserved bacon drippings until tender.
Drain clams, reserving liquid; set clams aside.
Add reserved clam liquid, potato, and bottled clam juice to vegetable mixture; stir well.
Bring to a boil; cover, reduce heat, and simmer 20 minutes or until potato is tender.
Remove from pan, and let cool slightly.
Add butter to pan; add flour, and stir until smooth.
Cook over medium heat, stirring constantly, 1 minute.
Gradually add half-and-half; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Add potato mixture to white sauce in pan.
Cook 5 minutes, stirring frequently.
Stir in reserved clams, salt, thyme, pepper, and hot sauce; cook 1 minute.
Ladle into individual serving bowls; top with crumbled bacon, and sprinkle with chopped parsley.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Clam

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