New England Clam Chowder
Servings: 6 people
Equipment
- Large stockpot
- Saucepot
- Cutting board
- Knife
- Measuring cups
Ingredients
- 4 strips bacon
- 4-5 potatoes
- 16 oz clam juice
- 1 small onion
- 2 celery stalks
- 1 clove garlic
- 3 tablespoons flour
- 2 cans chopped clams 12-14 ounces each; reserve juice, 1 cup
- 3 cups light cream
Instructions
- Dice potatoes into bite-sized pieces. Add potatoes and clam juice to a saucepot. Bring to a boil and cook for eight minutes. Most of the liquid will be absorbed by the potatoes.
- Dice onion and celery into bite-sized pieces. Try to keep all ingredients about the same size. Set vegetables aside.
- While the potatoes cook, cut bacon into small pieces and sauté bacon in large stockpot.
- Once bacon is crispy, add diced onion and celery. Sauté about 10 minutes. Add minced garlic. Cook 30 seconds.
- Add flour and stir. Cook about 1-2 minutes. Then, slowly stir in reserved clam juice.
- Add clams. Add cream. Add drained potatoes when cooked.
- Season with salt and pepper to taste.
- Do not bring to a boll. Serve once heated through. Stir often to ensure soup does not stick to the bottom of the pan.
- Serve with oyster crackers and garnish with fresh parsley. Enjoy!