Name: New England Clam Chowder
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 people
Ingredients: 1 lb. Fresh Minced Clams; 4 slices Bacon cut into ¼ inch strips; 3 tbsp. Butter; 1 cup Onions diced; 1 cup Celery diced; 1 tbsp. Fresh Garlic chopped; 0.5 tsp. Dried Thyme; 3 tbsp. Flour; 2 cups Clam broth; 2 cups Potatoes peeled and diced in ⅓ inch; 2 each Bay Leaves; 2 cups Light cream; 0 To Taste Hot Sauce, Salt, White and Black pepper

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Ingredients

Instructions

Ingredients

1 lb. Fresh Minced Clams
4 slices Bacon cut into ¼ inch strips
3 tbsp. Butter
1 cup Onions diced
1 cup Celery diced
1 tbsp. Fresh Garlic chopped
½ tsp. Dried Thyme
3 tbsp. Flour
2 cups Clam broth
2 cups Potatoes peeled and diced in ⅓ inch
2 each Bay Leaves
2 cups Light cream
To Taste Hot Sauce, Salt, White and Black pepper

Instructions

In a sauce pot, cook the bacon over medium heat until crisp.
Remove the crisp bacon leaving about 2 Tbl of the bacon fat.
Add the butter and melt into bacon fat.
Add the onions, celery, and garlic. Cook over medium heat until soft, not browned.
Stir in the thyme and the flour. Cook over medium heat for 2 minutes, no color.
Stir in the clam broth mixing well and bring to a boil.
Add the bay leaves.
Add the potatoes and continue to simmer until they are soft but al dente.
Add splashes of water if soup begins to thicken too much.
Just before you are ready to serve the chowder, add the clams and cream and bring back to a boil.
Check for seasoning and add salt, white and black pepper, and hot sauce.
Chowder Crackers recommended.