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New England Bacon Clam Chowder

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Ingredients
  Bacon slices 4 , diced
  Onion 1 , finely chopped
  Finely diced celery 1⁄2 Cup (8 tbs)
  All purpose flour 2 Tablespoon
  Canned chopped clams/Canned minced clams 13 Ounce, undrained (Two 6 1/2 Ounce Cans)
  Clam juice 16 Ounce (Two 8 Ounce Bottles)
  Potatoes/Cut in 1/2-inch cubes 3 Medium, peeled, cut in 1/2-inch cubes
  Bay leaf 1
  Half and half 2 1⁄2 Cup (40 tbs)
  Paprika 1 Teaspoon
  Finely chopped parsley 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

In a large kettle, fry bacon until crisp; drain on paper towels.
Reserve 1 to 2 tablespoons bacon fat in kettle.
Add onion and celery; saute until onion is soft and transparent.
Stir in flour; cook 1 minute.
Drain juice from clams into kettle; reserve clams.
Stir in bottled clam juice.
Add cooked bacon, potatoes and bay leaf.
Cover and simmer 20 minutes or until potatoes are tender.
Add half and half and reserved clams.
Add salt and pepper to taste.
Cook until heated through.
Remove and discard bay leaf.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Method: 
Saute
Dish: 
Soup
Ingredient: 
Fish

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