Soup

New England Clam Chowder

What you Need

6 strips bacon, cut into ½-inch pieces

2 tablespoons butter

1 medium onion, diced

2 ribs celery, diced

3 cloves garlic, minced

½ teaspoon hot sauce

1 teaspoon Worcestershire sauce

⅓ cup flour

1 cup chicken broth

2 cups half & half

1 cup heavy cream

8 fl oz clam juice

1 bay leaf

1½ pounds red/salad potatoes, cubed, peeled or unpeeled

3 cans (6.5 oz each) chopped clams, drained with juices reserved

½ teaspoon dried oregano

½ teaspoon dried parsley

¼ teaspoon dried thyme

¼ teaspoon paprika

½ teaspoon salt

¼ teaspoon black pepper

What to Do

Cook bacon pieces in a stock pot over low heat; when bacon is cooked to your liking, remove and set aside on paper towel; remove all but 2 tablespoons of bacon drippings from stock pot.

Add butter to stock pot and increase to medium heat; when butter is melted, add onion and celery; sauté until vegetables are tender (~5 minutes); stir in garlic, Tabasco and Worcestershire sauces, the herbs, salt and pepper.

Add flour; stir continuously until roux forms; gradually stir in broth, half & half, cream and clam juices; add bay leaf and bacon; bring to a bubbly boil; reduce heat to low, cover, simmer 20 minutes, stirring occasionally.

Add potatoes; increase heat to medium to return to bubbly boil; reduce heat to low, cover, simmer ~25 minutes, until potatoes are tender.

Stir in clams; remove bay leaf; continue to simmer ~5 minutes more.

Taste it; add salt and/or pepper, if needed; serve with oyster crackers and garnish with chopped parsley, if desired.

1 tablespoon fresh herb ≈ 1 teaspoon dried herb; ⅛ teaspoon garlic powder ≈ 1 clove pressed garlic ≈ ½ teaspoon minced garlic

The 3 cups of dairy can be any combination of milk, half & half or cream, depending on your taste.

Soup

New England Clam Chowder

What you Need

What to Do

Nutrition