New England Clam Chowder
Great taste for a standard soup"If available, substitute 4-5lbs of live clams. Boil in pot with 2 cups water until clams open. Strain water twice through fine mesh sieve to remove sand. Use broth in recipe. Also, I add a bay leaf to the cook onion stage. Remove before serving." - Firecook85
Yield: 6 Servings Ready in 40 minutes
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New England Clam Chowder Preparation
Drain clams and reserve liquid. Add enough water to clam juice to make 3 cups. Put in large soup pot.
Fry bacon in a small skillet.Remove from pan and drain on papertowels.
Save some bacon grease and fry onions.
Peel and dice raw potatoes add them to the pot with the clam juice. Add salt, pepper, and onions.
Simmer until potatoes are tender
Add clams, cream, milk, butter and bacon, salt, pepper, dill weed
Add Wondra to thicken if needed
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