Recipe by Deb's Recipes
A thick, hearty, and satisfying New England-style clam chowder that has been especially well-received by all who have tried a creamy & delicious bowlful. I prepare it using clams from the can and bottled clam juice, which are what's available here in landlocked Utah.
- 2 (6 1/2 ounce) cans minced clams
- 4 ounces bottled clam juice (half a bottle)
- 2 cups finely diced potatoes
- 1 cup finely diced onion
- 1 cup finely diced celery
- 2 tablespoons bacon fat
- 1⁄2 cup butter
- 2⁄3 cup flour
- 1 quart half-and-half
- 1 1⁄4 teaspoons salt
- 1⁄2 teaspoon sugar
- 1⁄4 teaspoon white pepper
Directions See How It's Made
- Drain clams, reserving liquid; spread clams out on cutting board; remove and discard anything that looks questionable; set clams aside.
- In a medium saucepan, pour drained liquid from clams and bottled clam juice over potatoes; add 1-2 tablespoons of water if needed so that potatoes are barely covered with liquid; boil gently 5-6 minutes until potatoes are tender; set aside without draining.
- In a heavy stockpot, saute onion and celery in bacon fat for 2-3 minutes over medium-high heat; add butter and melt; whisk in flour and cook for 1-2 minutes until bubbly; gradually whisk in half and half; cook, stirring frequently, until bubbly and thick.
- Add clams, potatoes, and the clam juice they cooked in to the pot; heat through; season and serve.