New England Clam Chowder
A rich and creamy soup packed with potatoes and clams!
  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
  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.
  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.Adding the clams to early, making them rubbery.
From The Chef To You