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New England Clam Chowdaa Recipe

Ingredients

How to make it

  • NOTE: I used bacon bits in my latest attempt of this recipe, but if you are using raw bacon, cook it in the large pot until crispy, remove and store until later, leaving bacon grease in the pan. If you were like me, just coat the bottom of the pan in olive oil and continue.
  • Saute onions and celery in the bacon grease or oil for about 3 minutes until the onions start to sweat. Salt this layer LIGHTLY just to enhance the flavor. Add garlic and more pepper and stir for a minute.
  • Add clam juice, chicken stock and half and half. Bring to a boil and stir frequently for 5 minutes. Then add potatoes, bay leaves, 1 tbsp bacon and black pepper to taste. Bring to a boil and reduce heat to medium low. Simmer for an hour.
  • Make a slurry (mix until combined) with about a half of a cup of the broth and the corn starch. Mix it back into the pot and add clams and the rest of the bacon. Bring the chowder back to a boil, reduce heat again, and let simmer for about 15 minutes.
  • I served this with crusty bread and salad. It was fantastic! Let me know what you think.
  • P.S. I do realize it's summer and soup is not a summer food. However I am a Floridian so you have to forgive me.

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The Cook

canesgirl1186 Kendall West, FL

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