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New England Clam Chowder Recipe

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This recipe for New England Clam Chowder is from Nonna Inspired Cookbook Collection , 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:  
2 Dozen Chowder Clams
2 Bottles or Cans of Clam Broth
2 Cans of chopped Clams
2 Stalks of Celery Chopped
1 Small Vidalia Onion
1/2 Pound of Bacon
4 to 5 Yukon Gold Potatoes (diced and peeled)
1/2 Stick of Butter
1 Cup of Flour
Fresh Parsley
Salt and Pepper
Heavy or Light Cream
Nutmeg
Directions:
Directions:
Clean and steam open clams. Chop the clams into small pieces. Strain the clam broth using a cheese cloth to help remove sand or dirt. You will also let the broth sit for about 1 hour to let any other dirt settle to the bottom of the pot. In another pot cook the chopped bacon until it is crisp then add the onion and celery to the bacon and cook for another 10 minutes, you can also add 1 tsp of butter if you need this to cook the vegetables. Add the store bought broth and the fresh clam broth. The fresh clam broth can be extremely salty, so be careful not to add too much of the broth or you soup will be very salty. Add the clams (fresh and canned) and potatoes to the soup. Cook for about 1 hour. In a small pot, melt the butter and add the flour to the melted butter ( this is a rue). You will need to add the soup broth gradually to the rue to prevent lumps in the soup. Once blended add the rue back to the soup and stir. Continue to cook for 30 minutes on low heat. You can add the pepper, salt, parsley and nutmeg to the soup. Add Cream to soup and cook for another 10 minutes.

You can make make a manhattan clam chowder by adding a can of crushed tomatoes and eliminating the cream. You could also add other spices, like thyme and red hot pepper flakes.
Number Of Servings:
Number Of Servings:
8 - 10
Preparation Time:
Preparation Time:
1 Hour

 

 

 

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