New England style Clam Chowder
(from cckelly’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.
Source: Mom
Prep time: 30 minutes
Cook time: 30 minutes
Serves 6 people
Ingredients
- 1 c. choped onion
- 1 c. chopped celery
- 1/2 c. cooked bacon (crisp)
- 1 c. flour
- 5 c. clam juice (bottle)
- 3 16 oz. cans clams (some chopped, some whole)
- 8 oz. potatoes, cut into bite size cubes
- 1/2 c. milk
- 1/2 c. heavy cream
- 1 tsp. salt
- 1 tsp. black pepper
- 1 stick butter
Directions
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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 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.)