New England Clam Chowder
recipe at a glance
ready in: under 30 minutes
recipe id: 77462
photo by: Bob BransonClick image to view
1/4 pound thick cut bacon
1/2 large onion
1 stalk celery
2 cloves garlic
1 tablespoon flour
1 large Idaho potato
2 cups clam juice
1 can (10 oz size) whole clams in juices
1 1/2 cup fish or chicken stock
1 cup cream
Preheat soup pot over medium high heat. Cut bacon cross wise into 1/2-inch pieces. Add bacon to hot pot and sauté for about 5 minutes to render fat.
Meanwhile, dice onion and celery. Mince garlic. Remove bacon from pot and set aside for later. Add onion and celery to bacon fat. Reduce heat to medium and sweat onions and celery for about five minutes until softened. Add garlic and sweat for another 2 minutes. Add flour and sauté for 1 minute.
Peel potato and dice into 1/2-inch cubes. Add clams with their juices, clam juice, and stock. Cover with a lid and bring to a boil. Add potatoes and boil for about 5-6 minutes until cooked through. Add cream and reduce heat to medium. Bring soup to a simmer. Adjust seasoning with salt and pepper. Serve garnish with reserved bacon pieces.
reviewsBe the first to review this recipe!