New England Clam Chowder

New England clam chowderNew England clam chowder is a summer favorite at my house.  This recipe for New England clam chowder is quick and easy to make and is great served before a meal or as a light lunch.

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!!

 

 

 

 

Ingredients

  • 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

Directions

  • 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.
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