Clam Chowder—New England style
(from erkeller’s recipe box)
Love this stuff. Always a huge hit. Can be made even richer using extra cream and less milk. I often double this recipe, it’s that popular.
Prep time: 30 minutes
Cook time: 30 minutes
Serves 6 people
Ingredients
- 1 cup onion, chopped
- 1 cup celery, chopped
- 1/2 cup bacon, cooked(crisp)
- 1 cup flour
- 3 cups clam juice (bottled)
- 3 16 ounce cans clams (some chopped, some whole)
- 3 large potatoes, cut into bite size cubes
- 2 cups milk
- 1 cup heavy cream
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 stick butter
Directions
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Peel and cut potatoes. Par boil.
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Cook bacon until crisp. Drain and crumble when cool.
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Melt the stick of butter and in this, saute the celery and onion for 3 minutes.
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Add the crisp bacon and flour.
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Stir continuously for 5 minutes.
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While doing this, put the clam juice, milk and cream into a heavy bottomed pot and warm gently on med/low heat.
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Add the onion, celery and bacon mixture to the soup pot of warmed liquid.
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Bring to a boil over med/high heat.
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Decrease heat to med/low, add potatoes, and cook for 10 minutes.
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Add the cans of clams and cook for 10 minutes more. (Be careful not to overcook or the clams become tough.)