"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

New England Clam Chowder Recipe

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This recipe for New England Clam Chowder, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rita Corvelli Meyers
Added: Thursday, December 21, 2006

Category:
Category:

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, add to above clam juice
2 Tbsp. finely chopped parsley or 2 tsp. dried

Directions:
Directions:
In a heavy stock pot, over med-high heat, render the bacon, until crispy, about 8 minutes. 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.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
My Perna and Heller cousin would come to our house every Halloween and Mom would make her famous chili. We'd scarf down some chili and hit the streetstrick or treating . I make this soup every Halloween. Great and good memories!

 

 

 

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