NEW ENGLAND CLAM CHOWDER

 

NEW ENGLAND CLAM CHOWDER

6 slices bacon (cut in pieces)

1 cup chopped onions

4 cups potatoes

potato water

4 doz. cherry stone clams

2 cups whole milk

1 1/2 cups heavy cream

4 T. all purpose flour

salt & pepper to taste

2 bay leaves

1/2 tsp. dried thyme

  • Fry bacon & onions

     Cook together until bacon is crispy and onions are done. (keep on stove until you are        ready to add)

  • Cook diced potatoes in salted water and boil in water on stove. (cook potatoes in a pot that is roomy, so you can add all the ingredients in one pot (lots of water, because you will be draining only 1/2 the water when potatoes are done)

  • Scrub clams to clean. Steam in water until they open. Cover and save the juice from steaming the clams to make the clam juice needed for recipe. Add corn starch, whole milk & heavy cream in a shaker container

  • Add to pot

  • salt & pepper to taste (start with 1 heaping tsp. of each) Add more if needed.

  • Cook until thickened approximately 20-30 minutes on LOW.

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