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Joan

New England Clam Chowder

adapted from The Chunky Chef
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8
Course: Soup
Cuisine: soup
Ingredients Method

Ingredients
  

  • 6 slices bacon diced
  • 1 cup yellow onion diced about 1 medium onion
  • 1 cup celery diced about 2 stalks
  • 1/4 cup all-purpose flour
  • 3 cups red potatoes diced about 1 lb.
  • 3 cups reduced sodium chicken broth or stock
  • 1/2 Tbsp dried thyme
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 dried bay leaves
  • 1 1/2 tsp Tabasco sauce or your favorite hot sauce
  • 3 cans 6.5 oz each minced clams drained, juice RESERVED
  • 4 cups half and half

Method
 

  1. Crisp the bacon
  2. Heat a large pot over MED-LOW heat, then add bacon pieces and cook until crispy. Remove with a slotted spoon (or tongs) to a paper towel lined plate, reserving drippings in the pot.
  3. Increase heat to MED, then add onion and celery and sauté about 3-4 minutes, until soft. Add flour and stir to coat vegetables. Cook 1 minute, stirring often.
  4. Add diced potatoes, chicken broth, 3/4 cup reserved clam juice, thyme, salt, pepper, bay leaves, and tabasco sauce. Stir well, then bring to a boil.
  5. Once boiling, reduce heat and cover, simmering about 15 minutes or so, until potatoes are fork tender.
  6. Add canned clams, and pour in half and half stirring well to combine.
  7. Cook over MED heat, stirring often, about 5 minutes, or until heated through and thickened to desired consistency.
  8. Taste, then add salt and pepper if needed. Serve topped with cooked bacon,