Brian's New England Clam Chowder |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a mix of several other recipes that I took and made my own. I now live in Idaho so I have to use canned clams.Requested often by my finicky teenage stepdaughter. Usually I make a double recipe as it is gone very soon. This is clam chowder not potato chowder seasoned with clams if you get my meaning. Sometimes I make it thicker by omitting some of the stock and using powdered or cubes of bouillion. Ingredients:
1/2 cup butter |
6 slices bacon, chopped |
1 large yellow onion, chopped |
2 celery ribs, chopped |
2 bay leaves |
2 garlic cloves, minced |
1/8 teaspoon thyme |
3 -4 cups chicken stock (or equivalent of bouillion and less water) |
4 medium russet potatoes, cubed |
1 cup corn |
reserved clam juice, from the canned clams |
36 ounces canned clams |
1 pint heavy cream (half and half for you dieters) |
1/2 cup chopped tomato (optional) |
Directions:
1. Add 1/4 of butter to stock pot and brown the bacon in the bottom.
2. Once the bacon is done, remove it and save as garnish. Add the remaining butter, onion, celery, thyme, bay leaves, and garlic. Saute till soft.
3. Add the chicken stock, potatoes, corn, and the reserved clam juice. Cook on medium till tender. It will take about 25-30 minutes. If using the bouillion, you will need enough water to cover the potatoes.
4. Add the clams and the cream.
5. Adjust the seasonings with salt and pepper. Thicken it to your taste. I use a slurry of flour and water strained. Then bring to boil making sure you stir so as not to burn the bottom.
6. I like a few fresh pieces of tomato on mine at the last second.
7. Serve with oyster crackers or saltines.
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