New England Clam Chowder

Name: New England Clam Chowder
Total time: 50 min
Yield: 6
Ingredients: 4 slices bacon; 1 onion; 2 celery stalks; 3 tbsp flour; 3 cans (170 g each) chopped clams; 500 ml bottled clam juice or fish stock; 3 potatoes; 500 ml heavy cream; to taste salt and pepper

A creamy, hearty soup with tender clams, potatoes, and bacon.

Prep: 15 min
Cook: 35 min
Total: 50 min
Active: 25 min
Serves: 6
Difficulty: Medium
Cuisine: american

Servings6

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Ingredients

Steps

Cook the bacon in a large pot over medium heat until crisp, then remove and leave the fat in the pot.
Cook the onion and celery in the bacon fat for 5 minutes until soft.
Stir in the flour and cook 1 minute, then whisk in the reserved clam juice and clam juice/stock until smooth.
Add the potatoes and simmer 15-20 minutes until tender.
Stir in the clams, cream, and cooked bacon and warm through gently without boiling for 5 minutes.
Season with salt and pepper and serve hot.