Unbelievable New England Clam Chowder Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pound of bacon
1 large onion / chopped and diced
1.5 to 2 cups clam juice (use from minced clam cans)
3 cans diced potatoes (drain liquid)
2 larges celery stalks with leaves, chopped and diced
1 cup medium or heavy cream
6 to 8 cans minced or chopped clams (drain the liquid and save for later)
White Sauce
6 Tbsp butter
6 Tbsp flour
2 cups half and half cream
1 cup clam juice (use from minced clam cans)
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Directions: |
Directions:Saute bacon until crisp.
Remove bacon from pan and save for later.
Keep the bacon drippings in the pan.
Add the chopped onion and celery to the bacon drippings and saute until soft. Add 1.5 cups of clam juice and diced potatoes to the onion celery mixture.
Cook covered until the vegetables are tender.
In a stock pot, make the white sauce. Melt the butter. Remove from heat and add the flour a little at a time. Whisk while adding. Gradually add the half and half and clam juice to the mixture in the stock pot. Continue stirring over low heat until smooth and thickened. Add the potato and celery mixture to the white sauce. Add all the clams at once. Heat slowly, do not boil. Crumble the bacon in tiny bits and add to the soup. Add the heavy cream and cook for about 30 minutes until thick and creamy. If the soup is not thick enough, add a little more flour to thicken. Serve in bowls or bread bowls and sprinkle parsley when serving. |
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Personal
Notes: |
Personal
Notes: This is a family favorite and best when eaten in the cold winter months. It is a hearty meal.
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