Ingredients
-
5
-
3
-
4
-
2
-
2
-
3
-
1
-
2
-
4
-
1
-
4
-
1/4
-
1/4
-
1/2
-
1/4
Directions
New England Clam Chowder, This is for folks that don’t like their Clam Chowder like pudding , This was the best clam chowder ever! Me and my husband absolutely love it I am really picky about clam chowder and I have to say this is the best I have ever had Thanks for the recipe , Clam Chowder is a favorite of DH This made a wonderful dinner plus leftovers for lunch I will admit that I didn’t allow for the standing time; however, it was still very good The recipe was reduced by about half and I got 3 to 4 nice servings Made for *PAC Fall 2008*
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Steps
|
1
Done
|
In a Large Heavy Pot Cook the Bacon Until Crisp and the Fat Is Rendered, Remove and Set Aside. |
|
2
Done
|
Add the Onions and Celery Season With Salt and Pepper and Cook Until Softened, About 5 Minutes. |
|
3
Done
|
Add the Garlic, Thyme and Bay Leaves and Crushed Red Pepper Flakes, and Cook Until the Vegetables Are Thoroughly Wilted, About 3 Minutes, Being Careful not to Brown. |
|
4
Done
|
Add the Flour and Cook an Additional 3 Minutes. |
|
5
Done
|
Add Clams With All the Juice, and the Potatoes and Bring to a Boil, Simmer For 20 to 30 Minutes or Until the Broth Thickens Slightly and the Potatoes Are Very Tender. |
|
6
Done
|
Reduce Heat to Low and Stir in Heavy Cream Add Crush Bacon and Season With Pepper and Salt. |
|
7
Done
|
Cover, and Stirring Often. |
|
8
Done
|
(if You Like a Thicker Broth, Mash Some of the Potatoes Against the Side of the Pot With a Wooden Spoon.) Remove from the Heat. (do not Allow to Boil After Adding the Cream as It Could Break). |
|
9
Done
|
Set Aside For 1 Hour, Covered, to Allow the Flavors to Marry. Place the Pot Over Low Heat, and Slowly Reheat, Being Careful not to Bring to the Boil. Serve Hot, Garnished Chives. |
