New England Clam Chowder

(from desert.rose32’s recipe box)

Categories: soups

Ingredients

  • 4 (6 1/2-ounce) cans chopped clams, undrained
  • 2 (8-ounce) bottles clam juice
  • 4 bacon slices
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 garlic clove, minced
  • 3 cups cubed red potato
  • 1 1/2 teaspoons chopped fresh thyme
  • 1/4 teaspoon black pepper
  • 3 parsley sprigs
  • 1 bay leaf
  • 2 cups 2% reduced-fat milk
  • 1/4 cup all-purpose flour
  • 1/2 cup half-and-half
  • Thyme sprigs

Directions

  1. Drain clams through a colander into a bowl, reserving liquid and clams. Combine clam liquid and clam juice.

  2. Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside. Add onion, celery, and garlic to pan; sauté 8 minutes or until tender. Add clam juice mixture, potato, and next 4 ingredients (through bay leaf); bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender.

  3. Combine milk and flour, stirring with a whisk until smooth; add to pan. Stir in clams and half-and-half. Cook 5 minutes. Discard bay leaf. Serve with bacon. Garnish with thyme sprigs.

Email to a friend | Print this recipe | Back