New England Clam Chowder Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 slices bacon, diced or 1/4 c. diced pancetta (definitely the best flavor)
2 8-oz. bottles clam broth
1 large onion, diced
2 cans minced clams
2 celery ribs, diced
1 carrot, diced very small
2 large red potatoes, diced
1 bay leaf
1 pinch thyme
¼ c. butter
2 T. flour and 2 T. cornstarch
2 c. half & half, divided
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Directions: |
Directions:In a large stock pot, fry diced bacon or pancetta until lightly brown. Add onion, celery, and carrot and sauté until tender. Add diced potatoes, bay leaf, thyme, and butter. Drain the broth from the clams into the pot; set the clams aside. Add bottled clam broth, stir and bring mixture to a boil. Cook about 10 minutes until all vegetables are tender.
Meanwhile, put flour and cornstarch in a small bowl; add ½ cup of half and half, and whisk until smooth. When vegetables are cooked, reduce heat to medium low, slowly stir the flour mixture into the pot; add remaining half and half and reserved clams. Heat through but do not boil. If you like your chowder thicker you can mix more flour and cornstarch with clam broth and add. Serve with crusty bread or in a bread bowl. |
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Number Of
Servings: |
Number Of
Servings:6 |
Personal
Notes: |
Personal
Notes: You can also use fresh clams if you can get them. Steam to open, reserve the broth and chop the clams and use as above. Be sure to strain the broth to remove any sand or shell particles before using.
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