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  1. #1

    New England Style Clam Chowder

    First of all let me begin by saying this soup was not cheap to make!! I got the recipe from a girlfriend, Joe and I thought it sounded good so I went and bought all the ingredients. I can tell you it makes enough for both of us to have 4 each, nice bowls. So it did make a lot. AND ohhhh so fattening!!

    1 lb. Bacon
    1 medium white onion
    6 large Red Potatoes
    2 Stalks of celery
    1 Qt. Heavy cream
    2 cans Chicken Stock
    4 cans minced clams (drained)

    Cut raw bacon into bits, (NOT a fun job!)
    dice up onion,
    dice up celery
    Put in soup pot and add 1 stick of butter
    Sautee until all is soft bacon sort of crispy
    In another pot dice up red potato's and cover just enough to boil with the chicken stock until soft.
    Add potato's with the chicken stock to the bacon mixture
    Add 4 cans of drained minced clams
    Add 1 Qt. heavy cream and simmer 1 hour.

    Makes enough to serve 8 nice bowls.

    Click image for larger version. 

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    Last edited by bullmama; 01-22-2014 at 09:39 PM.

  2. #2
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    Nov 2011
    Southern California

    Re: New England Style Clam Chowder

    mmm….i do love NE Clam Chowder! I've never made it…always got it out of a can ! But this recipe sounds great!

  3. #3

    Re: New England Style Clam Chowder

    Yum sounds nice

  4. #4

    Re: New England Style Clam Chowder


    4 center-cut bacon strips
    2 celery ribs, chopped
    1 large onion, chopped
    1 garlic clove, minced
    3 small potatoes, peeled and cubed
    1 cup water
    1 bottle (8 ounces) clam juice
    3 teaspoons reduced-sodium chicken bouillon granules
    1/4 teaspoon white pepper
    1/4 teaspoon dried thyme
    1/3 cup all-purpose flour
    2 cups fat-free half-and-half, divided
    2 cans (6-1/2 ounces each) chopped clams, undrained


    In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.
    In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
    Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the reserved bacon; sprinkle over each serving. Yield: 5 servings.

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