New England clam chowder is a creamed soup which is potato based. It is one of those recipes that I almost always have ingredients for. I keep a bottle of clam juice and a can of clams on my pantry shelf and can make this soup at most any time. When I am trying to be more health conscious, I substitute milk for half and half. This makes the flavor less rich, but the soup is still delicious!!
- 1 slice bacon, minced
- 1/2 teaspoon butter
- 1 cup onion, minced
- 1 medium garlic clove, minced
- 1 tablespoon all-purpose flour
- 1 can clams (6-1/2 ounces)
- 1 cup bottled clam juice
- 1-1/2 cups Half and Half
- 1/4 teaspoon white pepper
- 2 medium potatoes, boiled, peeled and diced
- Fresh parsley
- In a heavy-bottomed, soup pot, sauté bacon, butter, onion, garlic over low heat. Do not allow to brown.
- Drain clams and set aside, reserving the juice. Slowly stir the flour and clam juices in the sauté mixture.
- Bring to a boil; reduce heat. Add Half and Half and simmer 20 minutes.
- Add white pepper, potatoes and clams. Heat to serving temperature. Do not allow to boil, as this toughens the clams.
- Garnish with fresh parsley
- Serve at once with oyster crackers, cornbread, or another crusty bread.