Hello friends,
With the temperatures dropping this time of year here in NE Ohio, and I was craving my favorite New England clam chowder. I typically try to keep the basic staple ingredients for this recipe in my pantry, so it’s readily available to make whenever.
In my version of this recipe, I add the smokey flavors of bacon and Worcestershire sauce to give it a bit more depth in flavor. I personally enjoy serving this chowder in a sourdough bread bowl. However, oyster crackers, garlic bread, or even croutons are a great addition on top, and for one additional little added kick I always serve it with a dash of Tobasco sauce.
Now let’s get cooking.
New England Clam Chowder
New England style clam chowder topped with smokey bacon bits.
Ingredients
- 3 cups peeled and diced large red potatoes (about 4-5 red, or 3 russet or yukon gold)
- 1 yellow onion diced
- 2 celery ribs diced
- 1 tablespoon butter
- 6 slices bacon diced
- 2-6.5 oz cans Bumble Bee minced clams, drain and rinsed
- 2-8 oz bottles Cento natural clam juice
- 2 teaspoons Worcestershire sauce
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 2 cups milk
- 1/4 cup flour
Directions
- Step 1 Peel and dice potatoes into 1-inch pieces
- Step 2 Dice onion and celery
- Step 3 In a large stockpot add butter and diced bacon, saute until brown and crispy.
- Step 4 Remove bacon and place on a paper towel to drain. Discard all but approximately 2 tablespoons of bacon grease.
- Step 5 Add onion and celery to remaining bacon grease and saute until translucent.
- Step 6 Add diced potatoes, clam juice, salt, pepper and Worcestershire. Bring to simmer for 20 minutes, or until potatoes are fork-tender.
- Step 7 Using a potato masher, mash some of the potatoes while leaving some chunks for texture.
- Step 8 In a mason jar add 1/2 cup milk and flour, shake vigorously until completely blended and smooth. You may need to mix with a spoon to smooth out any lumps.
- Step 9 Add milk and flour mixture to stockpot along with remaining milk.
- Step 10 Continue to simmer until stock becomes thick, approximately 15-20 stirring constantly.
- Step 11 Add minced clams and continue to simmer for 5 more minutes.
- Step 12 Serve the chowder into large soup bowls, topped with the crispy bacon.
I hope you give this version of this recipe a try, and let me know your thoughts.
Bon Appetit
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