Growing up on the east coast, I was raised on Manhattan Clam Chowder (the red one). It wasn’t until years later I discovered the New England version. The way I see it now is if it has clams it’s gotta be great!
New England Clam Chowder
Course: AppetizersServings
4
servingsPrep time
30
minutesCooking time
40
minutesIngredients
6 slices bacon, cubed
1/2 cup onion, chopped
3 stalks celery
4 cans (6.5 oz each) chopped clams with liquid
2 medium potatoes, diced (1 cup)
1/2 teaspoon salt
Dash of pepper
1/4 cup flour
3 cups clam juice
1 cup milk
1 cup cream
Directions
- In 4-quart dutch oven, cook bacon, onion,and celery over medium heat, stirring occasionally, until bacon is crisp and vegetables are tender.
- Add flour to make paste.
- Drain clams. Add clam liquid, clam juice, and milk to pot.
- Add potatoes and clams. Heat to boiling; reduce heat. Cover and simmer about 15 minutes or until potatoes are tender.
- Add cream, stirring occasionally, just until hot (do not boil or soup may curdle).
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[…] LOVE CLAMS! Steamed, stuffed, in chowder, on the half shell, and FRIED. I never met a clam I didn’t like. Growing up on the east […]