Indulge in the rich and creamy goodness of New England Clam Chowder, a classic seafood soup that captures the essence of the region's culinary tradition. Each spoonful is a savory delight filled with tender clams, hearty potatoes, and smoky bacon flavors.
Ingredients: 2 cups chopped clams. 1 cup clam juice. 4 slices bacon, diced. 1 onion, finely chopped. 2 celery stalks, finely chopped. 3 potatoes, peeled and diced. 2 cups half-and-half. 1 cup whole milk. 1/4 cup all-purpose flour. 2 tablespoons butter. 1 bay leaf. Salt and pepper to taste. Chopped fresh parsley for garnish.
Instructions: In a large pot, cook diced bacon until crispy. Remove bacon and set aside. In the same pot, saut chopped onion and celery in bacon fat until softened. Add diced potatoes and cook for 5 minutes. Stir in flour and cook for an additional 2 minutes to make a roux. Gradually whisk in clam juice, half-and-half, and whole milk until smooth. Add bay leaf, chopped clams, and cooked bacon. Season with salt and pepper. Simmer on low heat for 20-25 minutes or until potatoes are tender. Stir in butter for added richness. Remove bay leaf and discard. Serve hot, garnished with chopped fresh parsley.
Prep Time: 15 minutes
Cook Time: 30 minutes
Cry Blend
