New England Clam Chowder

Source: Spend with Pennies

Click here to read about my experience making this recipe for my state meal challenge!

Servings: 6

Total time: 40 minutes

INGREDIENTS

• 3 6.5 oz. cans chopped/minced clams in clam juice
• 6 thick center-cut bacon strips chopped
• 1 tablespoon butter
• 2 stalks celery finely chopped
• 1 large onion chopped
• 1 ¼ pounds russet potatoes peeled and diced into ¼-½” cubes, approx. 3 ½ cups
• 3 garlic cloves, minced
• ⅓ cup all-purpose flour
• 3 cups clam broth
• 2 tsp chicken bouillon
• ½ tsp salt
• ¼ tsp dried thyme
• ¼ tsp pepper
• 1 cup heavy cream
• Oyster crackers
• Fresh parsley

DIRECTIONS

• Drain the cans of clams into a large measuring cup to save the liquid. Add enough clam juice to equal 3 cups, and set aside.
• Cook the bacon in a heavy pot over medium heat. Remove half and put on a paper-towel-lined plate.
• Add 1 Tbs butter to the pot with the remaining bacon and drippings and melt. Then increase the heat to medium-high and saute the celery and onions until onions are soft.
• Add the potatoes and garlic and saute for 30 seconds, then add the flour and cook for 1 minute. Finally, stir in the clam juice, chicken bouillon, bay leaf, salt, pepper, and thyme.
• Bring to a boil, then reduce heat to low and simmer uncovered until potatoes are soft, about 15 to 20 minutes. If you like a thicker chowder, use an immersion blender or the back of a spoon to smash some of the potatoes and stir into the broth.
• Stir in the heavy cream and continue to simmer until heated through. Then remove from heat.
• Discard the bay leaf and add the clams. Add salt and pepper to taste. If soup is too thick for your liking, add more cream or some chicken broth.
• Serve hot, topping with reserved bacon, oyster crackers, and parsley.