Soups & stews

New England Clam Chowder

Name: New England Clam Chowder
Yield: 4 servings
Ingredients: 4 slices Bacon, chopped; 1 cup Diced yellow onion; 1 cup Diced celery; 2 tbsp All-purpose flour; 2 cups Clam juice; 1 lb 8 oz Yukon Gold potatoes, diced; 1 tsp Kosher salt; 1 lb 4 oz Canned chopped clams, drained with juice reserved; 1 cup Half-and-half; 1 tbsp Unsalted butter; 2 tbsp Chopped parsley

Clams and potatoes simmer with onion and celery in a creamy broth, finished with crisp bacon and parsley.

Serves 4

Start cooking

Ingredients

Cooking for

Bacon, chopped4 slices
Diced yellow onion1 cup
Diced celery1 cup
All-purpose flour2 tbsp
Clam juice2 cups
Yukon Gold potatoes, diced1 lb 8 oz
Kosher salt1 tsp
Canned chopped clams, drained with juice reserved1 lb 4 oz
Half-and-half1 cup
Unsalted butter1 tbsp
Chopped parsley2 tbsp

Before you start

Drain the canned clams over a bowl and save their liquid for the broth. Cut the potatoes into ½-inch cubes so they soften evenly. Add the half-and-half near the end to keep the chowder smooth.

Directions

Drain the clams over a bowl, saving the liquid. Cut the potatoes into ½-inch cubes.
Cook the bacon in a Dutch oven over medium heat for 6 to 8 minutes, until crisp. Transfer to paper towels, leaving a thin coating of drippings.
Cook the onion and celery in the drippings for 5 to 6 minutes, until soft. Stir in the flour for 1 minute.
Gradually stir in the clam juice and reserved clam liquid. Add the potatoes and salt and bring to a gentle simmer.
Simmer uncovered for 15 to 18 minutes, stirring occasionally, until a potato cube crushes easily against the pot.
Add the clams, half-and-half, butter, and half the bacon. Warm over low heat for 3 to 5 minutes without boiling.
Ladle into bowls and top with the remaining bacon and parsley.

Directions

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