New England Clam Chowder

"This is for folks that don't like their Clam Chowder like pudding."
 
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photo by PaulaG photo by PaulaG
photo by PaulaG
Ready In:
1hr 15mins
Ingredients:
15
Serves:
4-6
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ingredients

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directions

  • In a large heavy pot cook the bacon until crisp and the fat is rendered, remove and set aside.
  • Add the onions and celery season with salt and pepper and cook until softened, about 5 minutes.
  • Add the garlic, thyme and bay leaves and crushed red pepper flakes, and cook until the vegetables are thoroughly wilted, about 3 minutes, being careful not to brown.
  • Add the flour and cook an additional 3 minutes.
  • Add clams with all the juice, and the potatoes and bring to a boil, simmer for 20 to 30 minutes or until the broth thickens slightly and the potatoes are very tender.
  • Reduce heat to low and stir in heavy cream add crush bacon and season with pepper and salt.
  • Cover, and Stirring often.
  • (If you like a thicker broth, mash some of the potatoes against the side of the pot with a wooden spoon.) Remove from the heat. (Do not allow to boil after adding the cream as it could break).
  • Set aside for 1 hour, covered, to allow the flavors to marry. Place the pot over low heat, and slowly reheat, being careful not to bring to the boil. Serve hot, garnished chives.

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Reviews

  1. This was the best clam chowder ever! Me and my husband absolutely love it. I am really picky about clam chowder and I have to say this is the best I have ever had. Thanks for the recipe.
     
  2. Clam Chowder is a favorite of DH. This made a wonderful dinner plus leftovers for lunch. I will admit that I didn't allow for the standing time; however, it was still very good. The recipe was reduced by about half and I got 3 to 4 nice servings. Made for *PAC Fall 2008*
     
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