New England style Clam Chowder

(from Cooking whatever ’s recipe box)

Love this stuff. Always a huge hit. Can be made even richer using extra cream and less milk. I often double this recipe, it’s that popular.

Source: Mom (from RecipeThing user cckelly)

Prep time: 30 minutes
Cook time: 30 minutes
Serves 6 people

Categories: Soup, favorites

Ingredients

  • 1 c. choped onion
  • 1 c. chopped celery
  • 1/2 c. cooked bacon (crisp)
  • 1 c. flour
  • 5 c. clam juice (bottle)
  • 3 16 oz. cans clams (some chopped, some whole)
  • 8 oz. potatoes, cut into bite size cubes
  • 1/2 c. milk
  • 1/2 c. heavy cream
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 stick butter

Directions

  1. Melt the stick of butter and in this, saute the celery and onion for 3 minutes.

  2. Add the crisp bacon and flour.

  3. Stir continuously for 5 minutes.

  4. While doing this, put the clam juice, milk and cream into a heavy bottomed pot and warm gently on med/low heat.

  5. Add the onion, celery and bacon mixture to the soup pot of warmed liquid.

  6. Bring to a boil over med/high heat.

  7. Decrease heat to med/low and cook for 10 minutes.

  8. Add the cans of clams and cook for 10 minutes more. (Be careful not to overcook or the clams become tough.)

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