New England Clam Chowder
This award-winning recipe is adapted from Taste of Home
Recipe type: Soup
- 4 center-cut bacon strips
- 2 celery ribs, chopped
- 1 large onion, chopped
- 1 garlic clove, minced
- 3 small potatoes, peeled and cubed
- 1 cup chicken broth
- 1 bottle (8 oz.) clam juice
- ¼ tsp. pepper
- ¼ tsp. dried thyme
- ⅓ cup all-purpose flour
- 2 cups half-and-half, divided
- 2 cans (6-1/2 ounces each) chopped clams, undrained
- In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Sauté celery and onion in the drippings until tender. Add a bit of butter if more drippings are needed. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, broth, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.
- In a small bowl, combine flour and 1 cup half-and-half and whisk until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
- If making ahead, chowder can be refrigerated at this point. When ready to serve return to low burner.
- Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon atop each serving. Yield: 5-6 servings.