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! Smart Recipes, American Recipes, Dairy,Grains,Seafood Recipes, Recipes Dairy,Grains,Seafood American New England Clam Chowder New England Clam Chowder Recipe | PT1H Serves 5 Ingredients: 0.25 Pound Bacon 2 Medium Celery Ribs 1 Large Onion 1 Clove Garlic 3 Small Potatoes 1 Cup Water 8 Ounces Clam Juice 1 Cup Chicken Stock 0.25 Teaspoon Freshly Ground White Pepper 0.25 Teaspoon Dried Thyme 0.33 Cup All-Purpose Flour 2 Cups Half-And-Half 2 Cups Canned Clams In 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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