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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

New England Clam Chowder Recipe

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This recipe for New England Clam Chowder is from Great Family Great Food Great Fun!!!, 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:  
4 (6 1/2-oz.) cans chopped clams, undrained
2 (8-oz.) bottles clam juice
4 bacon slices
1 C chopped onion
1 C chopped celery
1 garlic clove, minced
3 C cubed red potato
1 1/2 tsp chopped fresh thyme
1/4 tsp black pepper
3 parsley sprigs
1 bay leaf
2 C 2% reduced-fat milk
1/4 C all-purpose flour
1/2 C half-and-half
Thyme sprigs (optional)
Directions:
Directions:


Drain clams through a colander into a bowl, reserving liquid and clams. Combine clam liquid and clam juice.

Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside. Add onion, celery, and garlic to pan; sauté 8 minutes or until tender. Add clam juice mixture, potato, and next 4 ingredients (through bay leaf); bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender.

Combine milk and flour, stirring with a whisk until smooth; add to pan. Stir in clams and half-and-half. Cook 5 minutes. Discard bay leaf. Serve with bacon. Garnish with thyme sprigs, if desired.
Number Of Servings:
Number Of Servings:
8 servings

 

 

 

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