This New England Style Clam Chowder Recipe caught my eye and I decided to give it a try. I have made the Manhattan style Clam Chowder before, but for some reason never attempted this one. I thought; out of the can was great, so I figured the homemade should be even better. I was right! This New England Style Clam Chowder Recipe was delicious; my family loved it. This recipe is simple with not a lot of cooking or prep time and could very easily be used on Friday for Lent by eliminating the pieces of bacon, and just using the bacon for flavor. This recipe is supposed to serve 4, but if you have some big eaters, I would double it. Enjoy
|New England Style Clam Chowder Recipe|
- 6 slices bacon
- 1 medium yellow onion (chopped)
- 4 potatoes (peeled and cubed)
- 1 tablespoon all-purpose flour
- 1-8 oz bottle clam juice
- 1 cup heavy cream
- 1/2 cup milk
- 2 (6 ounce cans undrained) cans minced clams
- 2 tablespoons chopped fresh parsley (chopped)
- salt and pepper to taste
- In a large saucepan over medium high heat, fry the bacon until crisp. Drain on paper towels, reserving the bacon fat in the pan.
- Crumble the bacon and set aside.
- In the same saucepan with the bacon fat, saute the onion until translucent, add the potatoes, then mix in the flour to coat and mix well.
- Pour in the clam juice, bring to a boil, reduce heat to low and simmer for about 15 minutes, or until potatoes are tender.
- Add the milk and cream, minced clams, and season with salt and pepper to taste.
- Cook until heated thoroughly, and serve.