Creamy New England Clam Chowder |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
6 slices bacon |
2 small onions, halved and thinly sliced |
1 cup sliced celery |
2 cloves garlic, minced |
2 (6 1/2-ounce) cans minced clams, undrained |
3 cups peeled, diced red potato |
1 (8-ounce) bottle clam juice |
2 tablespoons butter |
2 tablespoons all-purpose flour |
3 cups half-and-half |
1/2 teaspoon salt |
1/2 teaspoon dried whole thyme |
1/4 teaspoon ground pepper |
1/4 teaspoon hot sauce |
2 tablespoons chopped fresh parsley |
Directions:
1. Cook bacon in a Dutch oven over medium heat until crisp; remove bacon, reserving 2 tablespoons drippings in pan. Crumble bacon, and set aside. Saute onion, celery, and garlic in reserved bacon drippings until tender.
2. Drain clams, reserving liquid; set clams aside. Add reserved clam liquid, potato, and bottled clam juice to vegetable mixture; stir well. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until potato is tender. Remove from pan, and let cool slightly.
3. Add butter to pan; add flour, and stir until smooth. Cook over medium heat, stirring constantly, 1 minute. Gradually add half-and-half; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add potato mixture to white sauce in pan. Cook 5 minutes, stirring frequently. Stir in reserved clams, salt, thyme, pepper, and hot sauce; cook 1 minute. Ladle into individual serving bowls; top with crumbled bacon, and sprinkle with chopped parsley.
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