New England Clam Chowder
Description
Why eat canned clam chowder when you can easily make your own homemade chowder? It tastes much better and you don't need to worry about the ingredients.
Ingredients
1 1/4 lb.canned clams, minced, juices reserved
2-3 c. bottled clam juice
3-4 bacon slices, minced
1 medium to large onion, diced
2 T. all-purpose flour
1 bay leaf
1/2 t. thyme leaves, chopped
1 lb. potatoes, peeled and diced
3 c. heavy cream or Half and Half
6 T. dry sherry, or to taste
salt, to taste
freshly ground black pepper, to taste
Tabasco sauce, to taste
Worcestershire sauce, to taste
oyster or saltine crackers, as desired
chopped parsley, for garnish if desired
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Drain clam juice from the minced clams; combine with enough bottled juice to equal 3 cups liquid.
Cook the bacon slowly in a soup pot over medium heat until lightly crisp, about 8 minutes.
Add the onion and cook, stirring occasionally, until onion is translucent, about 5-7 minutes. Add flour and cook over low heat, stirring, for 2 to 3 minutes.
Whisk in clam juice, bring to a simmer, and cook for 5 minutes, stirring occasionally. The liquid should be the consistency of heavy cream, so if it is too thick, add more clam juice. Add the bay leaf and fresh thyme.
Add potatoes; simmer until tender, about 15 minutes.
Place the clams and cream in saucepan; simmer together until the clams are cooked, about 5 to 8 minutes.
When potatoes are tender, add the clams and cream to the soup base; simmer for 1 to 2 minutes.
Stir in the sherry; season to taste with salt, pepper, Tabasco sauce, and Worcestershire sauce. Garnsh with chopped parsley, if desired.
Serve.
Makes 2 quarts.