This is for folks that don't like their Clam Chowder like pudding.
Make and share this New England Clam Chowder recipe from Food.com.
- 5 (6 1/2 ounce) cans minced clams with juice
- 3 (8 ounce) bottles clam juice
- 4 slices bacon, cut into 1/2-inch pieces
- 2 cups onions, finely chopped
- 2 large celery ribs, finely chopped
- 3 large minced garlic cloves
- 1 tablespoon thyme leaves
- 2 bay leaves
- 4 cups red potatoes, diced peeled
- 1 cup heavy cream
- 4 tablespoons flour
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄4 teaspoon crushed red pepper flakes
- 1⁄2 teaspoon salt
- 1⁄4 cup chives or 1⁄4 cup green onion, finely chopped for garnish
- 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.