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Name: New England Clam Chowder
Prep time: 30 min
Total time: 1 h
Yield: 0
Cuisine: not set
Ingredients: 3 8- ounce bottles clam juice; 1 pound russet potatoes peeled, cut into 1/2-inch pieces; 2 tablespoons (1/4 stick) butter; 3 slices bacon finely chopped; 2 cups chopped onions; 1 1/4 cups chopped celery with leaves (about 2 large stalks); 2 garlic cloves chopped; 1 bay leaf; 1/4 cup all purpose flour; 6 6 1/2- ounce cans chopped clams drained, juices reserved; 1 1/4 cups half and half; 1 teaspoon hot pepper sauce

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INGREDIENTS

3 8- ounce bottles clam juice
1 pound russet potatoes ; peeled, cut into 1/2-inch pieces
2 tablespoons (1/4 stick) butter
3 slices bacon finely ; chopped
2 cups chopped onions
1 1/4 cups chopped celery with leaves (about 2 large stalks)
2 garlic cloves ; chopped
1 bay leaf
1/4 cup all purpose flour
6 6 1/2- ounce cans chopped clams ; drained, juices reserved
1 1/4 cups half and half
1 teaspoon hot pepper sauce

INSTRUCTIONS

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NOTES

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New England Clam Chowder

3 8- ounce bottles clam juice 
1 pound russet potatoes peeled, cut into 1/2-inch pieces
2 tablespoons (1/4 stick) butter 
3  slices bacon finely chopped
2 cups chopped onions 
1 1/4 cups chopped celery with leaves (about 2 large stalks) 
2  garlic cloves chopped
1  bay leaf 
1/4 cup all purpose flour 
6 6 1/2- ounce cans chopped clams drained, juices reserved
1 1/4 cups half and half 
1 teaspoon hot pepper sauce

Preparation Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat. Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes. Remove from heat.

Melt butter in heavy large pot over medium heat. Add bacon and cook until bacon begins to brown, about 8 minutes. Add onions, celery, garlic and bay leaf and sauté until vegetables soften, about 6 minutes. Stir in flour and cook 2 minutes (do not allow flour to brown). Gradually whisk in reserved juices from clams. Add potato mixture, clams, half and half and hot pepper sauce. Simmer chowder 5 minutes to blend flavors, stirring frequently. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving.)

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Nutrition

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Serving Size: 1 recipe (1329g)
Recipe Makes: 1

Calories: 1365
Calories from Fat: 636 (47%)

Amt Per Serving		% DV

	Total Fat 70.7g	94 %
	Saturated Fat 43.6g	218 %
	Monounsaturated Fat 20.2g
	Polyunsanturated Fat 3g
Cholesterol 223.9mg		69 %
Sodium 313mg		11 %
Potassium 3082.3mg		81 %
Total Carbohydrate 156.5g		46 %
	Dietary Fiber 11.2g	45 %
	Sugars, other 145.3g
Protein 33.9g		48 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1365

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debbieestabrook

This clam chowder is the best recipe. It is so creamy and full of flavor. My husband has been bragging to our friends on how good it was. I will definitely be making this again. Thank you for this recipe. I did add a tsp of dill, 6 slices of bacon, and a few splashes of Worchestershire sauce

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INGREDIENTS

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Nutrition

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