Monday, November 11, 2013

New England Clam Chowder

Happy Veteran's Day!  This was a delicious Clam Chowder.  I got the recipe from a cooking friend, and took some of her suggestions while making it.  I made this because my son had been begging for clam chowder for months.  He ate it on both the East and West Coasts during our Summer 2012 trip.  I made this Maine-style clam chowder last year, but it wasn't thick at all.  I wanted to try another recipe (and I guess it took me a while!)  We didn't even eat any clam chowder this last summer in the States; we spent almost the whole time in the Southwest.  It was too hot to eat any kind of soup there!  
New England Clam Chowder
adapted from Allrecipes

4 slices bacon, diced
1 1/2 cups chopped onion
1 (8 oz.) bottle clam juice + reserved clam juice from cans
4 cups peeled and cubed potatoes
1 1/2 teaspoons salt
ground black pepper to taste
3 cups light cream OR half-and-half
3 tablespoons butter
3 tablespoons flour
3-4 (10 oz.) cans minced clams, juice reserved

1.  Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in clam juice (from bottle and cans of clams) and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.

2.  In a small saucepan, melt butter.  Add flour and whisk for a few minutes.  Carefully whisk in one cup of light cream or half-and-half, whisking constantly until thickened.   Into the pot with potatoes, add the rest (2 cups) of the half-and-half or light cream.  Add as much of the roux mixture needed to thicken the chowder to your liking.  Stir clams into the soup. Cook on low for about 5 minutes, or until heated through. Do not allow to boil.
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