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"The belly rules the mind."--Spanish Proverb

New England Clam Chowder Recipe

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This recipe for New England Clam Chowder is from The Noto-Diaz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can 51 oz chopped clams
large bottle clam juice
4 slices hickory smoked bacon, minced
1 onion, finely chopped
2 tbsp flour
4 med potatoes, peeled & diced
3 cups half & half
1 stick butter
2 tsp oregano
2 tsp dill
2 tsp dried parsley
2 bay leaves
pinch thyme
3 garlic cloves diced
pinch celery seed
pinch paprika
salt & freshly ground pepper, to taste
Directions:
Directions:
Drain clams and reserve juice. In a stock pot, bring clam juice, potatoes, and bay leaves to a boil. Reduce heat and simmer until potatoes are tender.

Cut bacon into small pieces. In a seperate, heavy bottomed kettle, saute bacon, butter, onion, oregano, and parsley over low heat. Do not allow to brown. Add flour to make a roux and continue to cook for several minutes.

Add the hot clam stock through a strainer, a cup at a time, and whisk until smooth. Add the remaining potatoes, clams, and stock and bring to a simmer.

Add the half & half, black pepper, and dill weed and return to a simmer. Add salt, if needed.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I sometimes add fresh clams, but I cut off all the tough parts and only use the the soft middle.

I use sea salt for an added "sea" flavor.

 

 

 

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