New England Clam Chowder

Recipe by Millereg
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat.
  • Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes.
  • Remove from heat.
  • Melt butter in heavy large pot over medium heat.
  • Add bacon and cook until bacon begins to brown, about 8 minutes.
  • Add onions, celery, garlic and bay leaf and sauté until vegetables soften, about 6 minutes.
  • Stir in flour and cook 2 minutes (do not allow flour to brown).
  • Gradually whisk in reserved juices from clams.
  • Add potato mixture, clams, half and half and hot pepper sauce.
  • Simmer chowder 5 minutes to blend flavors, stirring frequently.
  • Season to taste with salt and pepper.
  • (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving).
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