Sunday, September 9, 2012

New England Clam Chowder

I love clam chowder, but I don't think I've ever made it before. My dad and brother have a great recipe that I have yet to try. I should've taken their advice and doubled the amount of clams in the recipe. This recipe was great but needed just a bit more meat to it! I've changed the amount in my directions below. Now that fall is here, this is a great, simple soup to keep you warm!

New England Clam Chowder
New England Clam Chowder-Adapted from Taste of Home
Total Time: 30 Minutes
Serves 5

  • 4 thick cut bacon slices, chopped into 1/2 inch pieces
  • 2 celery ribs, chopped
  • 1 large onion, chopped
  • 1 teaspoon minced garlic
  • 3 small potatoes, peeled and cubed
  • 1 cup water
  • 1 bottle (8 ounces) clam juice
  • 3 chicken bouillon cubes
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon dried thyme
  • 1/3 cup all-purpose flour
  • 2 cups half and half
  • 4 cans chopped clams, undrained
In a large stock pot, cook bacon until crisp. Remove to paper towel and set aside. Saute celery and onion in the drippings until tender. Add garlic, cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil then reduce heat to simmer uncovered for 15-20 minutes, or until potatoes are tender.

In a small bowl, combine flour and 1 cup half and half until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Stir in clams and remaining half and half; heat through, but do not boil. Sprinkle bacon over the top when served.
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