New England Style Clam Chowder

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Name: Tom's New England Style Clam Chowder
Prep time: 30 min
Total time: 30 min
Yield: 10
Cuisine: not set
Ingredients: 1 Large White Onion Diced; 4 Stalks Celery Diced; 4 Large Carrots Diced; 5 tablespoon Butter; 3 Bay leaf; 2 tablespoons Garlic Minced; 3 8oz Bottles Clam Juice; 1-1/2 pounds Russet potatoes Peeled & Diced; 2 tablespoons Parcely; 1/2 teaspoon Dried thyme; 5 tablespoons Flour; 4-5 Dashes Tabasco sauce; 2 Cups Corn Roasted; 3 Cups Heavy cream; 5-6 Slices Bacon Cooked & Diced; 51 Ounces Clams Minced; Salt and Pepper To Taste

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INGREDIENTS

1 Large White Onion ; Diced
4 Stalks Celery ; Diced
4 Large Carrots ; Diced
5 tablespoon Butter
3 Bay leaf
2 tablespoons Garlic ; Minced
3 8oz Bottles Clam Juice
1-1/2 pounds Russet potatoes ; Peeled & Diced
2 tablespoons Parcely
1/2 teaspoon Dried thyme
5 tablespoons Flour
4-5 Dashes Tabasco sauce
2 Cups Corn ; Roasted
3 Cups Heavy cream
5-6 Slices Bacon ; Cooked & Diced
51 Ounces Clams ; Minced
Salt and Pepper ; To Taste

Servings

INSTRUCTIONS

Simmer Onions, Carrots, Celery & Bay Leaves in 5 Tbs. of Butter until onions are tender over med/high heat (about 10 Min.).

While this is simmering, roast Corn in a frying pan with 1 Tbs. of Butter on high heat until the corn browns a little.

Add Garlic and simmer (about 3 minutes).

Add 5 Tbs. of Flour and stir until flour is incorporated and cooked (about 3 minutes).

Add Clam Juice (1 bottle at a time) and stir into vegetable mix; it should thicken and become bubbly. Add Clam Juice from the canned Clams, but don't added the clams yet.

Add Potatoes, Corn, Parsley, Thyme & Tabasco and stir until all are incorporated simmer 10-15 minutes over medium heat.

Add Clams and 3 cups of Heavy Cream stir and simmer over low/medium heat for 10-15 minutes. (check Potatoes for doneness).

NOTES

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Tom's New England Style Clam Chowder

1 Large White Onion Diced
4 Stalks Celery Diced
4 Large Carrots Diced
5 tablespoon Butter 
3  Bay leaf 
2 tablespoons Garlic Minced
3  8oz Bottles Clam Juice 
1-1/2 pounds Russet potatoes Peeled & Diced
2 tablespoons Parcely 
1/2 teaspoon Dried thyme 
5 tablespoons Flour 
4-5 Dashes Tabasco sauce 
2 Cups Corn Roasted
3 Cups Heavy cream 
5-6 Slices Bacon Cooked & Diced
51 Ounces Clams Minced
  Salt and Pepper To Taste

Simmer Onions, Carrots, Celery & Bay Leaves in 5 Tbs. of Butter until onions are tender over med/high heat (about 10 Min.).

While this is simmering, roast Corn in a frying pan with 1 Tbs. of Butter on high heat until the corn browns a little.

Add Garlic and simmer (about 3 minutes).

Add 5 Tbs. of Flour and stir until flour is incorporated and cooked (about 3 minutes).

Add Clam Juice (1 bottle at a time) and stir into vegetable mix; it should thicken and become bubbly.  Add Clam Juice from the canned Clams, but don't added the clams yet.

Add Potatoes, Corn, Parsley, Thyme & Tabasco and stir until all are incorporated simmer 10-15 minutes over medium heat.

Add Clams and 3 cups of Heavy Cream stir and simmer over low/medium heat for 10-15 minutes. (check Potatoes for doneness).

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Nutrition

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Serving Size: 1 Serving (266g)
Recipe Makes: 10 Servings

Calories: 340
Calories from Fat: 188 (55%)

Amt Per Serving		% DV

	Total Fat 20.9g	28 %
	Saturated Fat 12.1g	60 %
	Monounsaturated Fat 5.5g
	Polyunsanturated Fat 1.3g
Cholesterol 113.3mg		35 %
Sodium 168.8mg		6 %
Potassium 675.3mg		18 %
Total Carbohydrate 17.7g		5 %
	Dietary Fiber 1.9g	8 %
	Sugars, other 15.8g
Protein 21.2g		30 %
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: 340

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