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New England Clam Chowder

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
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!