New England Clam Chowder II

New England Clam Chowder II

Ready in 1 hour

As revised from my New England Clam Chowder recipe.

Top-ranked recipe named "New England Clam Chowder II"


Ingredients

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1 cup Bacon, raw; diced
1 cup Celery; diced
1 cup Onion; diced
1/2 teaspoon Garlic; finely chopped
1/2 teaspoon Fresh Thyme leaves; finely chopped
2 each Bay leaves
5 cups Clam juice
1/2 cup All purpose flour
3 cups canned sea clams with juice; chopped
1/2 cup Unsalted butter
1 cup Potato; cooked and diced
2 cups half-and-half
Salt and pepper; to taste
1 tablespoon Dry Sherry

Original recipe makes 6 Servings

Servings  

Preparation

In a large pot, saute the bacon until it starts to soften, do not brown the bacon.

Add the onion and celery and continue to saute until vegetables soften.

Add the garlic, thyme, bay leaves, clams and clam juice. Bring to a boil, turn heat down and let simmer.

In a medium skillet, melt butter and then add flour and cook for 5 minutes.

Add butter/flour mixture to boiling clam mixture, stirring constantly until thickened. Add the cooked potato, heavy cream, sherry, salt and pepper

Simmer for 15 minutes and serve with chowder crackers or saltines.

Credits

Added on Award Medal
Verified by Tammylucas

So yummy and creamy! photo by lisacrooke lisacrooke

Calories Per Serving: 1207 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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