Recipe

Newest New England Ham & Clam Chowder For The Family Recipe

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Ingredients

8 slices bacon (at least, more is good too) .
2 tbsps cornstarch .
2 c whipping cream, divided (half-n-half or milk) .
1 large onion, sliced .
1 (46 oz) can clam juice, divided .
8 large potatoes, peeled, sliced .
2 (6 oz) cans clams, reserve juice (sliced or minced) .
1-2 tbsp butter .
1 pinch parsley .
salt & pepper, to taste .
1/4 lb ham, sliced (optional) .
1 green bell pepper, deseeded & sliced (or red, orange, yellow)

Directions

Step #1 In a soup pot, brown the bacon; set aside when crisp.
Step #2 Add sliced onion (add the butter if you don't have a lot of bacon grease--otherwise save the butter for *later*--as noted below); saute onion for 2-3 mins, then add potatoes, saute a few more mins.
Step #3 Add green pepper to the pot, saute for about 1 min.
Step #4 Mix veggies, then add ham & about 1/3 of the clam juice (don't bother measuring, just make sure the potatoes are covered).
Step #5 Simmer until the potatoes are just starting to get soft (20 mins?).
Step #6 Add another shot of clam juice & 1 1/2°C of cream (or milk); return to a low simmer.
Step #7 Add remainder of clam juice from the big can & reserved from smaller cans; bring to a simmer again, stirring the pot every once in awhile to prevent sticking.
Step #8 ****If you'd like to have a more "rich" chowder, add the butter now.
Step #9 ****.
Step #10 Mix remaining cream/milk with cornstarch, add slowly to simmering pot until slightly thickened (not goopy, please).
Step #11 Add salt & pepper to taste along with pinch (or two) of parsley.
Step #12 Remove from heat & add the clams; stir.
Step #13 Allow to rest for two - three mins.
Step #14 Crumble crisp bacon over top of soup; stir.
Step #15 Serve as soon as possible along with some hearty home-made croutons (1/2 loaf of French bread, cubed & toasted) & grated Cheddar cheese.
Step #16 VARIATIONS: Skip the ham & add 1-2 c sweet corn kernels.
Step #17 ***NOTE*** When the store has a special on peppers, then quick-freeze them on cookie sheets (one-layer deep), I buy a bunch, clean them up & chop into preparation-size bits, then pour them into one-gallon zipper bags to store this in the freezer.
Step #18 I keep a smaller container in my kitchen freezer for ready-access (and doesn't take up so much space).
Enjoy the Newest New England Ham & Clam Chowder for the Family recipe