BRIAN'S NEW ENGLAND CLAM CHOWDER
This is a mix of several other recipes that I took and made my own. I now live in Idaho so I have to use canned clams.Requested often by my finicky teenage stepdaughter. Usually I make a double recipe as it is gone very soon. This is clam chowder not potato chowder seasoned with clams if you get my meaning. Sometimes I make it thicker by omitting some of the stock and using powdered or cubes of bouillion.
Provided by Tugar357
Categories Chowders
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Add 1/4 of butter to stock pot and brown the bacon in the bottom.
- Once the bacon is done, remove it and save as garnish. Add the remaining butter, onion, celery, thyme, bay leaves, and garlic. Saute till soft.
- Add the chicken stock, potatoes, corn, and the reserved clam juice. Cook on medium till tender. It will take about 25-30 minutes. If using the bouillion, you will need enough water to cover the potatoes.
- Add the clams and the cream.
- Adjust the seasonings with salt and pepper. Thicken it to your taste. I use a slurry of flour and water strained. Then bring to boil making sure you stir so as not to burn the bottom.
- I like a few fresh pieces of tomato on mine at the last second.
- Serve with oyster crackers or saltines.
Nutrition Facts : Calories 960.7, Fat 60.2, SaturatedFat 32.2, Cholesterol 282.3, Sodium 714.7, Carbohydrate 50.3, Fiber 4.5, Sugar 5.3, Protein 55
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