Creamy New England Clam Chowder Recipe
Ingredients
| Bacon Slices | 6 | |
| Onions | 2 Small, thinly sliced | |
| Celery | 1 Cup (16 tbs), sliced | |
| Garlic | 2 Clove (5gm), minced | |
| Minced | 2 Can (10oz), undrained | |
| Red potato | 3 Cup (16 tbs), diced | |
| Clam Juice | 1 Bottle (1l) | |
| Butter | 2 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| Half and Half | 3 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Dried thyme | 1/2 Teaspoon | |
| Ground pepper | 1/4 Teaspoon | |
| Hot Sauce | 1/4 Teaspoon | |
| Parsley | 2 Tablespoon, chopped |
Directions
Cook bacon in a Dutch oven over medium heat until crisp; remove bacon, reserving 2 tablespoons drippings in pan.
Crumble bacon, and set aside.
Saute onion, celery, and garlic in reserved bacon drippings until tender.
Drain clams, reserving liquid; set clams aside.
Add reserved clam liquid, potato, and bottled clam juice to vegetable mixture; stir well.
Bring to a boil; cover, reduce heat, and simmer 20 minutes or until potato is tender.
Remove from pan, and let cool slightly.
Add butter to pan; add flour, and stir until smooth.
Cook over medium heat, stirring constantly, 1 minute.
Gradually add half-and-half; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Add potato mixture to white sauce in pan.
Cook 5 minutes, stirring frequently.
Stir in reserved clams, salt, thyme, pepper, and hot sauce; cook 1 minute.
Ladle into individual serving bowls; top with crumbled bacon, and sprinkle with chopped parsley.
Crumble bacon, and set aside.
Saute onion, celery, and garlic in reserved bacon drippings until tender.
Drain clams, reserving liquid; set clams aside.
Add reserved clam liquid, potato, and bottled clam juice to vegetable mixture; stir well.
Bring to a boil; cover, reduce heat, and simmer 20 minutes or until potato is tender.
Remove from pan, and let cool slightly.
Add butter to pan; add flour, and stir until smooth.
Cook over medium heat, stirring constantly, 1 minute.
Gradually add half-and-half; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Add potato mixture to white sauce in pan.
Cook 5 minutes, stirring frequently.
Stir in reserved clams, salt, thyme, pepper, and hot sauce; cook 1 minute.
Ladle into individual serving bowls; top with crumbled bacon, and sprinkle with chopped parsley.
Chef
