New England Clam Chowder
photo by PaulaG
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 5 (921.35 g) can minced clams with juice
- 3 (680.38 g) bottle clam juice
- 4 slice bacon, cut into 1/2-inch pieces
- 473.18 ml onions, finely chopped
- 2 large celery ribs, finely chopped
- 3 large minced garlic cloves
- 14.79 ml thyme leaves
- 2 bay leaves
- 946.36 ml red potatoes, diced peeled
- 236.59 ml heavy cream
- 59.16 ml flour
- 1.23 ml fresh ground black pepper
- 1.23 ml crushed red pepper flakes
- 2.46 ml salt
- 59.14 ml chives or 59.14 ml green onion, finely chopped for garnish
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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