New England Clam Chowder Recipe
Cook
35m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Ingredients:
| 4 slices center-cut bacon |
| 2 stalks celery, chopped |
| 1 large onion, chopped |
| 1 clove garlic, minced |
| 3 small potatoes, peeled, chopped and cubed |
| 1 cup water |
| 1 bottle clam juice (8 ounce) |
| 3 teaspoons chicken bullion granules |
| 1/4 teaspoon white pepper |
| 1/4 teaspoon thyme |
| 1/3 cup all-purpose flour |
| 2 cups half and half, divided |
| 2 cans clams, chopped (6 1/2 ounces each) |
New England Clam Chowder Recipe Directions
- In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.
- In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
- Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving. Yield: 5 servings.
Notes
