New England Clam Chowder
Thick and Creamy Chowder, made with Clams, Bacon, Potatoes, and Onions
Ingredients
Clam Chowder Ingredients
- 2 pound Potatoes Yukon or Red skin
- 6 slices Bacon Chopped
- 1 large Onion Vidalia
- 2 tbs butter
- 3 tbs flour
- 2 cans Chopped Clams Snow's Chopped Clams (save juice)
- 8 oz Clam Juice Snow's Clam Juice
- 16 oz Chicken Broth Swanson Chicken Broth
- Salt and Pepper To taste
- 2 leaves Bay leaf
- Thyme To taste
Instructions
New England Chowder Recipe Instructions
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Chop potatoes into bite size pieces set aside
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Chop 6 slices of Bacon into small pieces set aside
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Finely chop onions set aside
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Drain Snow's Chopped Clams and reserve the juice for later
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Place chopped bacon into a medium sized soup pot and cook on med/high heat until crispy
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Remove Bacon and leave 2 Tbsp of bacon grease in pot add butter and chopped onion to bacon grease. Cook until onions are translucent
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Add chopped garlic and sauté for 2-3 minutes to release the flavor
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Coat onion with 3 Tbsp Flour and mix well
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Add Snow's Clam Juice plus the reserved juice from the chopped clams and blend completely
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Add Chicken broth to the onion/clam broth, stir broth until it begins to boil
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Add potatoes to broth and cook for approximately 10-15 minutes,
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The size of the chopped potatoes will determine the length of cooking. they don't need to be cooked all the way, just begin the process.
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Add Snow's Clams to the soup and continue to cook until potatoes are cooked.
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Season with salt, pepper, thyme and bay leaf
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Now add the milk and cream to the soup and bring back up to desired temperature on a low heat setting, you do not want to boil soup once milk and cream are added
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Right before you serve add 1/2 of the crisp bacon to soup.
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When you are ready to serve, sprinkle some bacon bits into each bowl and serve