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New England Clam Chowder

Magical.Palate's picture
Ingredients
  Bacon strip 4 , diced
  Onion 1 Medium, chopped
  Carrot 1 Medium, chopped
  Celery stalk 1 Medium, chopped
  Potatoes 1 1⁄2 Pound, peeled and cut into 1/2 inch cubes (3 Medium Sized Pieces)
  Water 2 Cup (32 tbs)
  Salt 1 Teaspoon
  Worcestershire 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Liquid hot pepper seasoning 4 Drop
  Half and half/Light cream / milk 1 Pint (2 Cups)
  Canned chopped clams 19 1⁄2 Ounce (Three 6 1/2 Ounce Cans, Minced)
  Chopped parsley 2 Tablespoon
Directions

In a 3 or 4-quart pan over medium heat, cook bacon, stirring occasionally, until crisp.
Spoon out all but 3 tablespoons of the drippings.
To the remaining drippings and bacon, add onion, carrot, and celery; cook until onion is soft.
Add potatoes, water, salt, Worcestershire, pepper, and hot pepper seasoning; bring to a boil.
Reduce heat; cover and simmer for 15 minutes or until potatoes are fork-tender.
Stir in half-and-half, clams and their liquid, and parsley.
Heat just until piping hot; do not boil.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Seafood
Interest: 
Everyday

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