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New England Clam Chowder In Dutch Oven

New.Wife's picture
Ingredients
  Bacon slices 3 , chopped
  Onion 1 Large, chopped to make 1 cup
  Potatoes 4 Medium, pared and diced to make 3 cups
  Water 3 Cup (48 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Canned minced clams 20 1⁄2 Ounce (2 Cans, 10 1/2 Ounce Each)
  Bottled clam juice 8 Ounce (1 Bottle)
  Non-fat dry milk 2 1⁄2 Ounce (1 Envelope For 1 Quart)
  Flour 3 Tablespoon
  Minced parsley 2 Tablespoon
Directions

MAKING
1. In a large casserole or Dutch oven, sauté the bacon over a high flame to render fat and until crisp.
2. With a slotted spoon remove bacon on paper toweling and keep aside for garnishing.
3. To the bacon drippings in casserole, add onion and sauté until translucent.
4. Tip in potatoes, 2 cups of water and seasonings. Stir to mix
5. Cover with lid and simmer potatoes for 15 minutes until they are tender.
6. Stir in 1/4th cup of liquid from clams and bottled clam juice.
7. Combine the flour with dry milk in a small bowl and add remaining 1 cup water to make a smooth slurry.
8. Add flour mixture to casserole and simmer, stirring constantly, until chowder thickens and boils for 1 minute.
9. Add clams just before serving and re-heat.

SERVING
10. Ladle chowder into a tureen or into individual soup bowls.
11. Garnish with parsley and fried bacon.
12. Serve soup piping hot with crackers or crust bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Clam
Interest: 
Party, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

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