New England Bacon Clam Chowder Recipe
Ingredients
| 3 or 4 bacon slices, diced | ||
| Onion | 1 , finely chopped | |
| Celery | 1/2 Cup (16 tbs), finley diced | |
| All purpose flour | 2 Tablespoon | |
| Chopped | 2 Can (10oz), undrained | |
| Clam Juice | 2 Bottle (1l) | |
| 3 medium potatoes, peeled, cut in 1/2-inch cubes | ||
| Bay Leaf | 1 | |
| Half and Half | 1/2 Cup (16 tbs) | |
| Paprika | ||
| Finely chopped parsley | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In a large kettle, fry bacon until crisp; drain on paper towels.
Reserve 1 to 2 tablespoons bacon fat in kettle.
Add onion and celery; saute until onion is soft and transparent.
Stir in flour; cook 1 minute.
Drain juice from clams into kettle; reserve clams.
Stir in bottled clam juice.
Add cooked bacon, potatoes and bay leaf.
Cover and simmer 20 minutes or until potatoes are tender.
Add half and half and reserved clams.
Add salt and pepper to taste.
Cook until heated through.
Remove and discard bay leaf.
Reserve 1 to 2 tablespoons bacon fat in kettle.
Add onion and celery; saute until onion is soft and transparent.
Stir in flour; cook 1 minute.
Drain juice from clams into kettle; reserve clams.
Stir in bottled clam juice.
Add cooked bacon, potatoes and bay leaf.
Cover and simmer 20 minutes or until potatoes are tender.
Add half and half and reserved clams.
Add salt and pepper to taste.
Cook until heated through.
Remove and discard bay leaf.
Chef
