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New England Clam Chowder

Course: Soup
Cuisine: American
Keyword: clam chowder, cornbread
Servings: 12

Ingredients

  • Two bacon slices
  • 2 cups chopped onion
  • 1 1/4 cups chopped celery
  • Half teaspoon salt
  • Half teaspoon dried thyme
  • Two garlic clothes minced
  • Six 6 1/2 ounce cans chopped clams, Undrained
  • 5 cups diced peeled baking potato - about 1 pound
  • 4 8- ounce bottles of clam juice
  • One bay leaf
  • 3 cups milk
  • 1/2 cup all purpose flour
  • fresh thyme for garnish

Instructions

Cook bacon in a larger Dutch oven over medium heat until Chris. Remove bacon from Pam, reserving 1 teaspoon drippings in the pan. Crumbled bacon; set aside. Add onion, celery, salt, time, and garlic to drippings in the pan; cook four minutes or until vegetables are tender.

    Drain clams, reserving liquid. Add clam liquid, potato, clam juice, and bay leaf to pan; bring to a boil. Reduce heat, and simmer 15 minutes or until potato is tender. Discard Bayleaf

      Combined milk and flour, staring with a whisk until smooth. Add flour mixture to pan; bring to a boil. Cook 12 minutes or until thick, stirring constantly. And clams; cook two minutes. Sprinkle with bacon and garnish with thyme.