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New england clam chowder

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Ingredients/Components

milk - 3 c
salt - 1 item
flour - 2 Tbsp
butter - 2 Tbsp
cream - 1 c
pepper - 1 item
parsley - 1 item
large onion, finely chopped - 1 item
clams - 12 oz
dried thyme - 1 item
bacon, diced - 4 oz
potatoes 6 medium - 3 lb

How to make new england clam chowder:

Cook potatoes in boiling, salted water for 3 minutes; drain. Saute bacon in large saucepan until golden. Remove all but 1 tablespoon fat. Add onion and cook for 5 minutes. Stir in 2 cups of milk, scraping sides and bottom of pan. Add potatoes and clam juice. Heat to boil, then simmer for 5 minutes. Stir in butter, pinch of thyme, flour, 1 cup milk and cream. Heat to boiling, then simmer until thickened (5 to 10 minutes). Stir in clams and simmer 10 minutes. Add salt and pepper to taste. Sprinkle with parsley.

Recipe categories: Soups & stews, Chowders, Clams.

Rating:

Average rating: 4, total votes: 8

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