New England Clam Chowder
Recipe Type: Main
Cuisine: Stews & Soups
Serves: 8 servings (ends up being 4 bowls in our house)
I love this recipe. It’s pretty easy to make so it makes a good weeknight dinner if you’ve got an hour or so. It’s really good when served with fresh, crusty bread.
- 4 slices bacon, diced
- 2 green onions, tops included, chopped
- 4 medium potatoes, peeled, diced (I used yellow potatoes)
- 3 tablespoons flour (I use unbleached)
- 2 cups bottled clam juice and/or milk (I use clam juice only)
- 2 cans (6 1/2 oz each) minced clams, including liquid (I used chopped for bigger clam pieces)
- 3/4 teaspoon salt (less is fine)
- 1/2 teaspoon white pepper (I double this – and then sometimes add a touch more)
- 1 cup whipping cream
- Chopped parsley, for garnish
- Fresh basil leaves, for garnish
- (I never bother with garnish but I would have if we still had some fresh basil leaves)
- In a large heavy saucepan, saute the bacon until crisp.
- Add green onions and potatoes. Saute for a few minutes. Sprinkle with the flour.
- Add clam juice or milk. Stir to blend well. Bring to a boil.
- Simmer, stirring, until potatoes are tender, about 20 minutes. (Depending on the size of your potato chunks, this can take longer.)
- Add salt and pepper.
- 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.