Steve's New England Clam Chowder
- Ready In:
- 50mins
- Ingredients:
- 17
- Serves:
-
6-8
ingredients
- 2 (10 ounce) cans baby clams
- 2 (6 ounce) cans of chopped clams
- 3 large baking potatoes
- 1 large yellow onion
- 8 slices of thick cut bacon
- 1⁄2 cup chopped celery
- 1 teaspoon of minced garlic
- 6 tablespoons butter
- 6 tablespoons flour
- 3 cups 2% low-fat milk
- 2 cups half-and-half cream
- 2 teaspoons Worcestershire sauce
- 3 teaspoons salt
- 2 teaspoons fresh ground pepper
- 1⁄8 teaspoon cayenne pepper
- paprika
- parsley
directions
- Peel and chop the raw potatoes into small cubes.
- Place the diced potatoes in a Dutch oven and fill with just enough water to cover them.
- Bring the water to a boil and cook for 7 minutes or until tender but not soft/mushy.
- Chop the onion into small pieces.
- Cut the bacon into ½ inch pieces, cook until crisp in a large skillet.
- Remove bacon pieces and set aside.
- Drain all but 2 tablespoons of bacon grease.
- Add the chopped onions/celery and minced garlic to the skillet with the bacon grease.
- Sauté until the onions are soft.
- Open the cans of clams.
- Drain the liquids into a small container.
- Add ½ of the clam juice to the skillet with the onions, celery, and garlic.
- Set the clams and remainder of clam juice aside.
- Simmer for 5 minutes.
- When the potatoes are done, drain the potatoes and return to the Dutch oven.
- Add the onion/celery mixture.
- Stir just enough to mix, not mash.
- In a large sauce pan, melt the butter and add the flour, making a roux.
- Add the half and half cream and the 2% milk.
- Cook on medium heat until thickened, stirring constantly with a whisk.
- Add the cayenne pepper, Worcestershire Sauce, and ground pepper while sauce thickens.
- Pour the thickened sauce into the Dutch oven with the potatoes and onions.
- Add the clams and bacon pieces.
- Stir to mix.
- Cook over medium heat until heated through.
- If the chowder is too thick, add more milk or clam juice until the desired consistency is reached. Add salt to taste.
- Spoon into serving bowls, garnish with paprika and parsley, and enjoy.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I chose this recipe out of the many posted because some others omit celery - which I think is essential in any soup - and I was intrigued by the two kinds of clams and the addition of Worcestershire and cayenne. Both give a nice little kick at the back of the throat without overpowering. A good amount of clams - which is great. I added just slightly more flour because I want chowder to be fairly thick, and only used 2 tsp. of salt - plenty in my opinion. Delicious! Wouldn't change anything.
RECIPE SUBMITTED BY
I live in Virginia Beach, VA. I've got 3 kids, 1 in the Air Force and 2 at home. I'm somewhat new (less than a year)here at Recipezaar. I like to try new recipes and have posted a few of my own. Try 'em, you'll like 'em.