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New England Clam Chowder
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Recipe Information
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| Name: |
New England Clam Chowder |
| Submitter: |
ladygorb |
| Category: |
Soups, Chilis & Chowders |
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| Submitted: |
22 Oct 2005 |
| Updated: |
-- |
| Views: |
310 |
| Rating: |
This recipe is unrated. |
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Description:
U.S. State of Massachusetts traditional food - Chowder was a staple dish of New Englanders, and for sailors merely another another way to make a constant diet of fish palatable...By the end of the century certain New England regions became known for their various interpretations of chowder--one might find cream in one spot, lobsters in others, no potatoes elsewhere--but most were by then a creamy white soup brimming with chopped fish or clams, crackers, and butter..."
Serves: 6
Prep. Time: 0:45 |
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Recipe Ingredients
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- 4 strips raw bacon - chopped
- 2 ribs celery - chopped
- 1 sm. onion - chopped
- 1 3/4 cups chicken broth
- 10 oz. can whole baby clams - drained
- 8 oz. bottle clam juice
- 2 med. potatoes - cubed small
- 1 Tbls. fresh minced parsley OR 2 tsp. dried parsley flakes
- 1/2 tsp. celery salt
- 1/4 tsp. garlic powder
- 1 cup heavy whipping cream mixed
- 2 Tbls. all-purpose flour
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Recipe Instructions
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-In a large saucepan over medium-high heat, cook bacon, stirring often, for 2 minutes; add celery and onion and sauté for 3 minutes.
-Add broth, clams, clam juice, potatoes, and spices to pan; simmer, stirring occasionally, over medium-low heat until potatoes are tender, about 20 minutes.
-Whisk together the cream and flour; stir mixture into the pan; simmer, stirring often, until thickened. |
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