New England Clam Chowder
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- 1 whole(s) Medium Yellow Onion Minced
- 3 stalk(s) celery Chopped
- 3 clove(s) Garlic Minced
- 4 tablespoon(s) Butter
- 4 strip(s) Bacon
- 3 tablespoon(s) Flour
- 1 bottle(s) Clam Juice
- 4 can(s) Chopped Clams
- 2 can(s) Chicken Broth
- 1/2 quart(s) Light Cream
- 3 whole(s) Potatoes Peeled and Cubed
- Saute minced onion, celery, and garlic in large pot with 2 tablespoons butter until translucent. While those are softening, cut bacon into small pieces and cook in a frying pan until crispy. Add the bacon to the large pot with the drippings. Sprinkle flour over onion mixture and stir. Add clam juice, chicken broth, and excess juices from canned clams (do not add the clams). Cover and simmer until frothy. Uncover and add cream and chopped potatoes. Sprinkle black pepper, parsley, oregano, and crushed red pepper flakes (not a lot of any). Simmer until potatoes are cooked. Stir in remaining butter and clams.
This recipe is a personal recipe added by katiemichaels and has not been tested or endorsed by MyRecipes.
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Clam Chowder Recipe at a Glance
- COURSE: Soups/Stews