New England Clam Chowder

New England Clam Chowder

 

So it’s officially holiday season and I had a taste for something different. So I decided to make New England clam chowder. Now I do add bacon and celery to mine and trust me it does not take the clam flavor away. Of course anything with bacon is better right??? J But to me it adds more flavor and the extra ingredients help the soup from being bland. (Just potatoes and clams). This soup doesn’t take long to make once you do the prep work. And if you have an onion cutter (something I live by prep will be a breeze) so try it and tell me what you think.

 

 

Ingredients

·        6 slices of thick cut bacon

·        2 cans of claim juice

·        1 1/2 cup of water

·        4 cans of chopped claims reserve liquid from 2 cans

·        1 onion diced

·        3 celery stalks diced

·        2 cloves of minced garlic

·        1/3 cup of all-purpose flour

·        3 baking potatoes diced into small cubes

·        8oz heavy cream

·        ¼ tsp dried thyme

·        2 bay leaves

·        Salt and pepper to taste

Directions

1.      Cut bacon into small pieces.

2.      Cook bacon in large stock pot until bacon is crispy.

3.      Pour 2 cans of claim juice and 1 cup of water in stock pot.

4.      Add juice from 2 cans of clams to pot.

5.      Pour in diced onion and celery.

6.      Cook for 10 minutes until onion and celery become translucent.

7.      Add minced garlic cook for about 30 more seconds.

8.      Stir in flour with whisk continue to stir and cook for another minute, don’t let flour turn brown. (this will change the color of the soup)

9.      Add the potatoes, thyme and bay leaves.

10.   Add ½ cup of water cook for about 10 more minutes.

11.   Stir in heavy cream and chopped claims. Continue to cook for 10 more minutes until potatoes are tender.

12.   Season with salt and pepper to taste.

I ALSO SERVED MINE WITH OYSTER CRACKERS