New England Clam Chowder Recipe
Ingredients
| Minced | 2 Can (10oz), undrained | |
| Cooking spray | ||
| Onion | 1 Cup (16 tbs), chopped | |
| 2 turkey-bacon slices | ||
| Garlic | 1 Clove (5gm), minced | |
| Red potato | 3 Cup (16 tbs), peeled | |
| Dried thyme | 1/2 Teaspoon | |
| Clam Juice | 2 Bottle (1l) | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Milk fat | 2 1/2 Cup (16 tbs) | |
| Ground pepper | 1 To taste | |
Directions
1. Drain clams, reserving liquid; set both aside.
2. Coat a Dutch oven with cooking spray; place over medium heat until hot. Add onion, turkey-bacon, and garlic; saute 5 minutes. Add reserved clam liquid, potato, thyme, and bottled clam juice; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender.
3. Place 2 cups potato mixture, including bacon, in container of a blender; process until smooth. Return pureed potato mixture to chowder in pan; stir well. Stir in clams. Place flour in a small bowl; gradually add milk, stirring with a whisk until blended. Add flour mixture to chowder; cook over medium heat 10 minutes or until thick, stirring constantly. Spoon into bowls; sprinkle with freshly ground pepper, and garnish with parsley, if desired.
2. Coat a Dutch oven with cooking spray; place over medium heat until hot. Add onion, turkey-bacon, and garlic; saute 5 minutes. Add reserved clam liquid, potato, thyme, and bottled clam juice; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender.
3. Place 2 cups potato mixture, including bacon, in container of a blender; process until smooth. Return pureed potato mixture to chowder in pan; stir well. Stir in clams. Place flour in a small bowl; gradually add milk, stirring with a whisk until blended. Add flour mixture to chowder; cook over medium heat 10 minutes or until thick, stirring constantly. Spoon into bowls; sprinkle with freshly ground pepper, and garnish with parsley, if desired.
Chef
