New England Clam Chowder Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 lb. bacon, medium diced
1 cup chopped onions
1/2 cup finely chopped celery
4 medium potatoes, peeled and medium diced
1 tsp. dried thyme leaves or to taste
1/2 cup flour
4 cups clam juice
1-51 oz can chopped clams, drained and clam juice reserved
2 Tbsp. finely chopped parsley or 2 tsp. dried
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Directions: |
Directions:In a heavy stock pot, over med-high heat, render the bacon, until crispy, about 8 minutes. Remove bacon to a paper towel lined bowl and set aside. Stir in the onions and celery. Saute for about 2 minutes or until the vegetables start to wilt. Season the vegetables with salt and pepper. Add the thyme leaves. Stir in the flour and cook for 2 minutes. Add the potatoes. Stir in the clam juice. Bring the liquid up to a boil and reduce to a simmer. Simmer the mixture until the potatoes are fork tender, about 12 minutes. Add the heavy cream and bring up to a simmer. Add the clams and simmer for 2 minutes. Stir in parsley. Season with salt and pepper if needed. Ladle into shallow bowls and serve with bacon on top. Serves 6-8. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Personal
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Personal
Notes: My Perna and Heller cousins would come to our house every Halloween. Mom would make her famous chili. We'd scarf down some chili and hit the streets for trick or treating. Now I make this soup every Halloween. Great soup and great memories!
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