FBD

New England Clam Chowder

AmericanSeafoodIntermediate45 minBy Northstar

Ingredients

Servings
4
  • 2 cans (6.5 oz each) minced clams
  • 4 slices bacon, diced
  • 1 medium onion, diced
  • 3 medium potatoes, peeled and diced
  • 2 tbsp flour
  • 2 cup whole milk
  • 1 cup heavy cream
  • 2 tbsp butter
  • 1 tsp salt
  • 0.3 tsp white pepper
  • 0.3 tsp dried thyme

Instructions

  1. 1

    Drain clams, reserving liquid. Add water to make 2 cups total liquid; set aside.

  2. 2

    Cook bacon in a large pot over medium heat until crisp. Remove bacon, leaving 2 tbsp drippings.

  3. 3

    Sauté onion in drippings until soft, about 5 minutes.

  4. 4

    Sprinkle flour over onion, stir 1 minute. Gradually add reserved clam liquid, stirring constantly.

  5. 5

    Add potatoes and thyme. Simmer until potatoes are tender, about 15 minutes.

  6. 6

    Stir in clams, milk, cream, and butter. Heat gently — do not boil.

  7. 7

    Season with salt and white pepper. Serve hot with oyster crackers and bacon crumbles on top.

Tags

soupamerican