Anchorage Restaurant New England Clam Chowder Recipe

directions

Simmer onions, celery and potatoes in clam juice 15 minutes or until potatoes are almost done. Add pepper, thyme and bay leaf.

Meanwhile, make roux by frying bacon in butter until almost crisp; add flour and cook 2 minutes. Add roux to soup to thicken and simmer 10 minutes. Add clams and bring to boil. Remove from heat. Remove bay leaf and garnish with chopped green onions.

NOTE: Do not boil for a prolonged period of time as the clams will become tough.

nutrition data

357 calories, 24 grams fat, 20 grams carbohydrates, 10 grams protein per serving.

reviews & comments

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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