New England Clam Chowder
A rich and creamy soup packed with potatoes and clams!
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Ingredients
  1. Clams, diced canned, in juice 3 - 6 oz cans
  2. Bacon, raw, diced 4 slices
  3. Olive oil 3 Tbsp.
  4. Scallions or Green onions, 1/4 inch diced 1/2 cup
  5. Celery, small diced 2 stalks
  6. Flour, A.P. 3 Tbsp.
  7. Thyme, whole leaf, dry 1/4 tsp.
  8. Potatoes, peeled, ½ inch diced 3 medium potatoes
  9. Salt & pepper 1/2 tsp.
  10. Chicken stock 1 cup
  11. Milk 2 cup
Instructions
  1. Brown bacon, remove bacon, add olive oil, saute onions and celery for about 4-5 minutes. Add potatoes, thyme, pepper and salt, saute 4-5 minutes. Add the flour, stir well. Add milk, bacon, and clam juice.
  2. Simmer over medium heat , covered, Do not Boil cook for 25-30 minutes or until potatoes are soft.
  3. Add clams, adjust seasoning with salt & pepper, simmer for 5-10 minutes.
Notes
  1. Note: Common mistakes when preparing New England Clam Chowder.
  2. 1. Boiling the stock after the milk is added, the milk could break (separate)ruining the chowder.
  3. 2.Add