NEW ENGLAND CLAM CHOWDER

What you will need:
4 slices Bacon, diced

2 Green Onions, tops included, chopped

4 medium Potatoes, peeled, diced

3 tbsp. All-purpose Flour

2 c. bottled Clam Juice and/or Milk

2 cans (6.5 oz. each) Minced Clams, including liquid. 

3/4 tsp. Salt

1/2 tsp. White Pepper 

1 c. Whipping Cream

Chopped Parsley, for garnish

Fresh Basil Leaves, for garnish 

Directions:
In a large heavy saucepan, sautée the bacon until crisp. Add green onions and potatoes. Sautée for a few minutes. Sprinkle with flour. Add clam juice or milk. Stir to blend well. Bring to a boil. Simmer, stirring, until potatoes are tender, about 20 minutes. Add salt and pepper. Finally add clams with liquid and whipping cream. Heat soup, stirring, just until simmering. Do not boil or clams will toughen. Sprinkle with parsley or basil leaves. Serve immediately.

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