New England Clam Chowder
This award-winning recipe is adapted from Taste of Home
- 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
- 1/4 tsp. pepper
- 1/4 tsp. dried thyme
- 1/3 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.