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New England Clam Chowder Recipe

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This recipe for New England Clam Chowder is from Grandma's Recipes and Reflections, 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 center-cut bacon strips
2 celery ribs, chopped
1 large onion, chopped
1 garlic clove, minced
3 small potatoes, peeled and cubed
1 cup water
1 bottle [8 oz] clam juice
3 tsp chicken bouillon granules
1/4 tsp white pepper
1/3 cup all-purpose flour
2 cups half-and-half, divided
2 cans [6-1/2 oz each] chopped clams undrained
Directions:
Directions:
1. In Dutch oven, cook bacon over medium heat until crisp.
Remove to paper towels to drain; set aside.
Saute the celery, onion and garlic in the drippings until tender.
Stir in the potatoes, water, clam juice, bouillon and pepper.
Bring to a boil.
Reduce heat; simmer, uncovered, for 15 to 20 minutes or until potatoes are tender.
2. In a small bowl, combine flour and 1 cup half and half until smooth.
Gradually stir into soup.
Bring to boil; cook and stir for 1 to 2 minutes or until thickened.
3. Stir in clams and remaining half and half; heat through [do not boil].
Crumble the reserved bacon and sprinkle over each serving.
Number Of Servings:
Number Of Servings:
Serves 5

 

 

 

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