You Don't Have to Be From ​New England to Love This Clam Chowder Recipe by Donna John

Soups Seafood
2 years ago
You Don't Have to Be From ​New England to Love This Clam Chowder Recipe

Creamy and comforting, New England clam chowder is a must-have recipe for cooler months. And it's a breeze to make! 

You'll need:

  • 4 - 5 slices bacon, chopped
  • 1/4 cup butter
  • 1 large onion, chopped
  • 1 rib celery, chopped small
  • 1/4 cup flour
  • 2 cups milk
  • 2 cups half and half or heavy cream
  • salt and pepper
  • 2 – 3 russet potatoes, peeled and diced
  • 1 bay leaf
  • 2 cans clams, plus their liquid
  • oyster crackers or slices of toasted baguette

Here's how to make it:

  1. In a Dutch oven, cook the bacon until crisp. Remove the bacon with a slotted spoon and set aside.
  2. To the bacon grease (you can remove some if you feel it’s too much) add the butter, chopped onion and celery. Cook until vegetables are tender.
  3. Add the flour and stir until blended.
  4. Slowly pour in the milk, whisking, until it’s smooth. Add the half and half or cream, potatoes and bay leaf. Simmer until potatoes are tender, about 10-12 minutes.
  5. Add the clams and their liquid and the bacon. Season with salt and pepper. Heat through. Serve with oyster crackers or toasted baguette slices. 

For a party, the chowder would be fun served in shot glasses or small mugs. 

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Oyster Crackers
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Minced Clams
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Bay Leaves
Bay Leaves $3 - $20

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Meredith Schneider
Mmmmm Donna John !Could use a bowl of this today! Tired of this dark, cold rainy weather.

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