New Englanders take advantage of abundant fresh seafood with their iconic cream-based clam chowder. My easy version is loaded with tender clams and potatoes in a hearty, cream-filled broth. Serve steaming bowls of chowder topped with bacon and plenty of oyster crackers!
RecipeSavants.comNew Englanders take advantage of abundant fresh seafood with their iconic cream-based clam chowder. My easy version is loaded with tender clams and potatoes in a hearty, cream-filled broth. Serve steaming bowls of chowder topped with bacon and plenty of oyster crackers!Smart Recipes, American Recipes, Dairy,Grains,Seafood Recipes, RecipesDairy,Grains,SeafoodAmericanNew England Clam ChowderPT1HServes 5
Ingredients:
0.25 Pound Bacon2 Medium Celery Ribs1 Large Onion1 Clove Garlic3 Small Potatoes1 Cup Water8 Ounces Clam Juice1 Cup Chicken Stock0.25 Teaspoon Freshly Ground White Pepper0.25 Teaspoon Dried Thyme0.33 Cup All-Purpose Flour2 Cups Half-And-Half2 Cups Canned ClamsIn a 6-quart Dutch oven over medium heat, cook bacon until crisp, about 10 minutes. Transfer to a plate layered with paper towels to drain. Chop bacon and set aside. Add celery and onion and saute in the bacon drippings until tender, about 5 minutes. Add garlic and cook until fragrant, another 1 minute. Stir in the potatoes, water, clam juice, stock, pepper, and thyme. Bring to a boil. Reduce heat to medium-low and simmer uncovered until potatoes are tender about 15-20 minutes.In a small bowl, add flour and 1 cup half-and-half and mix until smooth. Gradually stir into the Dutch oven. Bring mixture to a boil and stir until thickened, about 1-2 minutes.Reduce heat to low and stir in clams and remaining half-and-half. Simmer, without boiling, until clams are heated through, about 3 minutes. Ladle into individual bowls & top each with chopped bacon.
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