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Dutch-Oven New England Clam Chowder

southern.chef's picture
Ingredients
  Canned minced clams 13 Ounce, undrained (2 Cans, 6 1/2 Ounce Each)
  Onion 1 Small, chopped
  Bacon slices 4 , coarsely chopped
  Potatoes 4 Medium, finely diced
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Cornstarch 2 Tablespoon
  Milk 4 Cup (64 tbs), divided
  Butter/Margarine 2 Tablespoon
Directions

Drain clams; reserve liquid.
Set aside.
Cook onion and bacon in a Dutch oven until bacon is browned.
Stir in clam liquid, potatoes, salt, and pepper; cover and simmer until potatoes are tender.
Combine cornstarch and 1/4 cup milk; add to potato mixture.
Add butter, clams, and remaining 3% cups milk.
Cook over medium heat, stirring constantly, until thickened

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Dish: 
Soup
Ingredient: 
Seafood

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