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New England Clam Chowder

Clam Chowder

celery sticks 4 diced

onion small diced

raw bacon 6 slices diced

Russet potatoes 3 large skinned and diced

flour 1/2 cup

white wine 1/2 cup

butter 1 tablespoon

olive oil 2 tablespoons

clam juice in can 27 oz.

chopped clams can 27 oz.

heavy cream 16 oz.

chicken broth two 14.5 oz. cans

salt and pepper taste

onion powder 1 teaspoon

parsley 1 tablespoon

granulated garlic 1/2 teaspoon

Add olive oil to a soup pot on medium heat. Add onion and celery and sweat. Add bacon and continue to sweat. Add potatoes and continue to stir constantly because the starch of the potatoes will stick. Add all seasonings and butter except parsley and continue to stir. Bacon should be cooked. Add flour and stir until its a paste. This will burn quickly if you do not stir rapidly. Degalze with white wine. Add clam juice and chicken broth. I like cutting seafood soups with some chicken broth so they do not get to salty. Also add clam juice from the chopped clams but do not add clams yet. Stir. You will need to continue to stir this soup so the potatoes do not stick. Add in heavy cream.

Simmer soup for 1-2 hours on a low to medium heat. As the flour cooks the soup will get thicker. Skim fat from bacon off of the top of the soup.

When you are happy with the thickness of the soup add clams and parsley. Stir in and shut soup off. Let sit for 10 minutes off heat before serving. This will feed a family of 4-8. Enjoy!

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Published inRecipesSoups

4 Comments

  1. Thanks for sharing your thoughts on chowder.
    Regards

  2. David Reeves

    This is the type of Clam Chowder Kelli usually makes, without the wine.

    • The acid helps bring all the flavor together. Vinegar will do the same, smaller amount. Thanks

  3. Ryan

    Just saw New England oops my face is red.

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