New England Clam Chowder

One of the best clam chowder recipes I’ve tried so far. I’m keeping this one.

- Justin

Onions

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INGREDIENTS

Bacon

+

Butter

+

Garlic

+

Clam

+

Celery

+

Potatoes

+

Flour

+

White Wine

+

Clam Juice

+

Broth

+

Thyme, Bay Leaves, Parsley

+

Salt and Black Pepper

+

In a large stockpot or Dutch oven, cook the bacon until crispy.

1

Melt the butter in the stockpot with the bacon fat.

2

Add the garlic, onion and celery and cook.

3

Whisk in the flour and stir for about a minute.

4

Gradually, stir in the white wine and reduce.

5

Add the potatoes, the clam juice, the liquid from the canned clams and the broth.

6

When the potatoes are tender, stir in the half and half and the clams.

7

Season it and bring to a gentle simmer.

8

Remove the thyme and bay leaf.

9

Serve and enjoy!

After adding the Half and Half, don’t allow the soup to boil. Boiling could cause the soup to curdle.

Tips from the chef

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