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New England Clam Chowder With Fresh Herbs

Ingredients
  Chowder clams/2 cups canned clams 30
  Bacon slices 4 , diced
  Onions 1⁄2 Cup (8 tbs), diced
  Celery 1⁄2 Cup (8 tbs), chopped
  Potatoes 4 Medium, peeled and diced
  Water 1 Cup (16 tbs) (Or As Needed)
  Light cream 2 Cup (32 tbs)
  Oregano 1⁄2 Teaspoon
  Marjoram 1⁄8 Teaspoon
  Thyme 1⁄4 Teaspoon
Directions

GETTING READY
1. If you are using fresh clams, shuck them
2. Reserve the quor, or juice, from each clam
3. If you are using canned clams, drain them and reserve their liquor also
4. Chop clams coarsely

MAKING
5. Fry bacon in skillet until crisp then remove from pan and drain on paper towels
6. Reduce heat in pan, add onions to bacon grease, and fry until tender
7. Add celery and cook for 3 minutes more
8. Add potatoes, reserved liquor and enough water to cover potatoes, simmer for 25 to 30 minutes, or until potatoes are tender.
9. Add clams and cook for 3 minutes also reduce heat to low and slowly add cream, bacon, salt, pepper, oregano, marjoram and thyme
10. Heat until just warm, do not boil, or cream will curdle

SERVING
11. Serve with chowder crackers

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Clam
Interest: 
Healthy
Servings: 
4

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