Ingredients
-
8
-
1
-
2
-
1/2
-
1
-
1
-
2
-
2
-
1
-
2 - 3
-
1
-
1/4
-
-
-
Directions
My Favorite New England Clam Chowder, This fabulous, tasty chowder has classic easty-to-find ingredients and is a cinch to make! If you enjoy clam chowder (or never had it before)- and try this simple recipe- I am sure this will be a winner for you It sure is at my home!
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Steps
|
1
Done
|
Brown the Bacon Until Crisp in a Thick-Bottomed Soup Pot. |
|
2
Done
|
Pour Off Half the Fat. |
|
3
Done
|
Add the Onions and Celery With a Splash of Water and Saute For a Few Minutes Until Soft. |
|
4
Done
|
Add the White Wine, Cream, Milk, and the Juice/Nectar. |
|
5
Done
|
Add Bay Leaves, Thyme, and the Diced Potatoes. |
|
6
Done
|
Bring the Mixture to a Slow Simmer. |
|
7
Done
|
Continue Simmering For 15-20 Minutes or Until Potatoes Are Softened and the Chowder Has Thickened. |
|
8
Done
|
Add the Reserved Clam Meat, Evaporated Milk and Parsley. |
|
9
Done
|
Bring Back to a Slow Simmer. |
|
10
Done
|
Taste the Chowder and Add Enough Salt and Pepper to Season It. |
|
11
Done
|
Serve With Your Favorite Crusty Rolls or Biscuits! |
|
12
Done
|
Hint- This Chowder Can Be Made a Day or Two in Advance and Reheated Prior to Serving. Its Flavor Actually Benefits from Resting in the Refrigerator Overnight. |
