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New England Clam Chowder Recipe

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This recipe for New England Clam Chowder is from Ivy's Timeless Recipes, 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 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 chicken bouillon cubes
¼ tsp. pepper
¼ tsp. dried thyme
⅓ c. all-purpose flour
2 c. fat-free half-and-half, divided
2 cans (6 ½ oz. each) chopped clams, undrained
Directions:
Directions:
Cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Move to a large pot and stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat, simmer uncovered, until potatoes are tender, 15 - 20 minutes. In a small bowl, combine flour and 1 c. half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1 - 2 minutes. Stir in clams and remaining half-and-half, heat thoroughly (do not boil). Crumble the cooked bacon; sprinkle over each serving.
Number Of Servings:
Number Of Servings:
5 servings
Preparation Time:
Preparation Time:
Prep: 20 minutes. Cook 35 minutes

 

 

 

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