New England Clam Chowder
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Ready In: 50 Minutes
Makes: 4 servings
“Bottled clam juice is the secret ingredient for this extra-flavorful chowder. Otherwise, this is a fairly standard chowder recipe with lots of potatoes, bacon, and onions.”
Ingredients
4 slices bacon
1/2 cup chopped onion
4 potatoes, peeled and cubed
1 tablespoon all-purpose flour
1 cup bottled clam juice
1 cup half-and-half
2 (6 ounce) cans minced clams
salt and pepper to taste
1/2 cup heavy cream
2 tablespoons chopped fresh parsley
Directions
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In a large saucepan over medium high heat, fry the bacon until crisp, about 10 minutes. Drain on paper towels, reserving the bacon fat in the pan, crumble and set aside.
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In the same saucepan with the bacon fat, saute the onion and potatoes for 3 to 5 minutes. Sprinkle with the flour and stir well to coat.
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Pour in the clam juice, bring to a boil, reduce heat to low and simmer for about 15 minutes, or until potatoes are tender.
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Add the half-and-half and minced clams and season with salt and pepper to taste. Finally, whisk in the heavy cream, if desired. Allow to heat through, about 5 minutes. Garnish with the parsley. (Note: Do not boil if adding cream.)
Source: AllRecipes.com