Friday, 21 October 2016 06:23

Classic New England Clam Chowder

Makes 2 Quarts

1/4 lb. Bacon, diced
2 Tablespoons flour
2 cups Clam juice
1 cup water
1 cup onions, diced
1/2 cup carrot, diced
1/2 cup celery, diced
1 bouquet garni  (parsley thyme black peppercorns Bay leaf)
1 cup potato, diced
1/2 cup cooked clams, chopped
1 cup heavy cream
Salt and pepper to taste


In a heavy bottom soup.pot render bacon until crisp. Sprinkle in flour and stir to toast flour and make a roux. Gradually stir in Clam juice and water to make a smooth base and allow to simmer. Add vegetables and bouquet garni and allow them to simmer until soft. Add clams and heavy cream and allow them to cook 3-5 minutes. Season to taste.

Read 803 times Last modified on Friday, 21 October 2016 08:10