Friday, September 30, 2011

New England Clam Chowder

If you like clam chowder here's a recipe I'm sure you'll enjoy. Mr. loves clam chowder but I haven't made it in many many years so I decided I would when I found clams on sale. I lost my Mom's recipe so I searched and searched for one and decided on this one. Of course I changed it up a little but not much. This doesn't take long to make, well under one hour from chopping to table top. It came out great, so great the kids loved dipping their bread into it and Mr. ate 3 bowls of it. So as the warm weather starts to cool, think about making this to warm your soul.

New England Clam Chowder
adapted from Cooking Light Jan. 2008

6 bacon slices
2 cups diced onion
1 1/4 cups diced celery
1/2 teaspoon salt (more to taste)
1/2 teaspoon pepper
1/2 teaspoon dried thyme
2 garlic cloves, minced
6 (6 1/2-ounce) cans chopped clams, undrained
5 cups diced peeled baking potato (about 1 pound)
4 (8-ounce) bottles clam juice
1 bay leaf
3 cups milk, warmed
1/2 cup all-purpose flour
1 tablespoon chopped chives
Cook bacon in a large Dutch oven over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside. Add onion, celery, salt, thyme, and garlic to drippings in pan; cook 4 minutes or until vegetables are tender.

Drain clams, reserving liquid. Add clam liquid, potato, clam juice, and bay leaf to pan; bring to a boil. Reduce heat, and simmer 15 minutes or until potato is tender. Discard bay leaf.

Combine milk and flour, stirring with a whisk until smooth. Add flour mixture to pan; bring to a boil. Cook 12 minutes or until thick, stirring constantly. Add clams; cook 2 minutes. Sprinkle with bacon and chives. Serve with fresh bread or oyster crackers.

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