New England Clam Chowder In Dutch Oven Recipe
Ingredients
| Bacon Slices | 3 , chopped | |
| Onion | 1 Large, chopped | |
| 4 medium-size potatoes, pared and diced (3 cups) | ||
| Water | 3 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Minced | 2 Can (10oz) | |
| Clam Juice | 1 Bottle (1l) | |
| Dry milk envelope | 1 | |
| Flour | 3 Tablespoon | |
| Parsley | 2 Tablespoon, minced | |
Directions
MAKING
1. In a large casserole or Dutch oven, sauté the bacon over a high flame to render fat and until crisp.
2. With a slotted spoon remove bacon on paper toweling and keep aside for garnishing.
3. To the bacon drippings in casserole, add onion and sauté until translucent.
4. Tip in potatoes, 2 cups of water and seasonings. Stir to mix
5. Cover with lid and simmer potatoes for 15 minutes until they are tender.
6. Stir in 1/4th cup of liquid from clams and bottled clam juice.
7. Combine the flour with dry milk in a small bowl and add remaining 1 cup water to make a smooth slurry.
8. Add flour mixture to casserole and simmer, stirring constantly, until chowder thickens and boils for 1 minute.
9. Add clams just before serving and re-heat.
SERVING
10. Ladle chowder into a tureen or into individual soup bowls.
11. Garnish with parsley and fried bacon.
12. Serve soup piping hot with crackers or crust bread.
1. In a large casserole or Dutch oven, sauté the bacon over a high flame to render fat and until crisp.
2. With a slotted spoon remove bacon on paper toweling and keep aside for garnishing.
3. To the bacon drippings in casserole, add onion and sauté until translucent.
4. Tip in potatoes, 2 cups of water and seasonings. Stir to mix
5. Cover with lid and simmer potatoes for 15 minutes until they are tender.
6. Stir in 1/4th cup of liquid from clams and bottled clam juice.
7. Combine the flour with dry milk in a small bowl and add remaining 1 cup water to make a smooth slurry.
8. Add flour mixture to casserole and simmer, stirring constantly, until chowder thickens and boils for 1 minute.
9. Add clams just before serving and re-heat.
SERVING
10. Ladle chowder into a tureen or into individual soup bowls.
11. Garnish with parsley and fried bacon.
12. Serve soup piping hot with crackers or crust bread.
Chef
