Ingredients: |
Ingredients: 4 slices thick bacon, cut in ½ inch pieces
2 c. chopped onion
1¼ c. chopped celery
½ tsp. salt
¼ tsp. pepper
½ tsp. dried thyme
2 garlic cloves, minced
36 to 40 oz. chopped clams (canned or fresh)
5 c. diced potato
4 (8 oz.) bottles clam juice
1 bay leaf
4 sprigs parsley
3 c. milk
½ c. Wondra flour
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Directions: |
Directions:1. Cook bacon in a large Dutch oven until crisp. Remove bacon from pan and drain on paper towels.
2. Add onion, celery, salt, pepper, thyme, and garlic to the drippings and cook until vegetables are tender; about 5 minutes.
3. If using canned clams, drain them and reserve the liquid. Add clam liquid, potato, clam juice, bay leaf, and parsely; bring to a boil. Reduce heat and simmer 15 minutes or until potato is tender. Discard bay leaf and parsely sprigs.
4. Combine milk and flour, stirring with a whisk until smooth. Add flour mixture to pan and bring to a boil. Cook 12 minutes or until thick, stirring constantly. If you used fresh clams, you may need to add water to reach your desired consistency.
5. Add clams; heat through. Sprinkle with bacon. |
Personal
Notes: |
Personal
Notes: To make this easy, I buy the chopped clams at the fishmonger. High quality canned clams also work well. If using fresh clams, add about an hour to prep time. You will need about 10 pounds in the shell. Clean clams and steam them in batches in a large skillet to open. Transfer to large bowl to cool slightly. Remove meat and chop.
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This recipe for New England Clam Chowder is from