This is a print preview of "New England Clam Chowder" recipe.

New England Clam Chowder Recipe
by arthur jimenez

New England Clam Chowder

Easy, creamy traditional clam chowder without hassle.

Rating: 4/5
Avg. 4/5 7 votes
  United States American
  Servings: 6

Ingredients

  • 3 8 oz. bottles of clam juice
  • 1 lb. russet potatoes, peeled, diced
  • 2 T. (1/4 stick) butter
  • 3 slices of bacon, finely chopped
  • 2 cups chopped onions
  • 1 1/4 cup diced celery
  • 2 garlic cloves, chopped
  • 1 bay leaf
  • 1/4 cup all purpose flour
  • 4 10 oz. cans of whole baby clams
  • 1 1/4 cups half and half
  • 1 t. hot pepper sauce

Directions

  1. Melt butter in large pot over medium heat.
  2. Add bacon and cook until bacon begins to brown.
  3. Add onions, celery, garlic and bay leaf and saute until vegetables are soften, about 6 mins.
  4. Stir in flour and cook 2 mins. (do not allow flour to brown)
  5. Gradually whisk in the bottles of clam juice.
  6. Add potatoes, clams with the juice, half and half and hot pepper sauce.
  7. Simmer chowder for 5 mins. to blend flavors, stirring frequently.
  8. Season to taste with salt and pepper.