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New England Clam Chowder

Chef.at.Home's picture
Ingredients
  Bacon slices 3 , chopped
  Onion 1 Large, chopped
  Potatoes 4 Medium, pared and diced
  Water 3 Cup (48 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Canned minced clams 16 Ounce (2 Cans, 8 Ounces Each)
  Clam juice 8 Ounce (1 Bottle)
  Instant nonfat dry milk 4 Tablespoon
  All purpose flour 3 Tablespoon
  Minced parsley 2 Tablespoon
Directions

1. Cook bacon until crisp in large, heavy saucepan or Dutch oven. Remove bacon with slotted spoon; drain on paper toweling; reserve. Add onion to bacon drippings in saucepan,; saute until soft.
2. Add potatoes, 2 cups of the water, salt and pepper; cover. Simmer 15 minutes, or until potatoes are tender. Remove from heat.
3. Drain liquid from clams into a 4-cup measure; reserve clams. Add bottled clam juice and remaining cup of water.
4. Combine dry milk with flour in a small bowl; stir briskly into clam liquids in cup. Add to potato mixture in saucepan. Cook, stirring constantly, over medium heat, until chowder thickens and bubbles 3 minutes.
5. Add clams; heat just until piping hot. Ladle into soup bowls. Sprinkle with parsley and reserved bacon.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Saute
Ingredient: 
Clam

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