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    Home » Seafood

    New England Clam Chowder

    Published: Nov 5, 2019 · Modified: Aug 19, 2021 by Nora Rey · This post may contain affiliate links · Leave a Comment

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    When fresh clams are not available, I use canned clams and bottled clam juice as an alternative.  It makes a flavorful and hearty chowder. Make sure you pick the kind that has all-natural ingredients and no preservatives.

    INGREDIENTS

    • 2 (6.5-ounce) cans chopped clams
    • 2 (8-ounce) bottles clam juice
    • 3 strips bacon (fine-diced)
    • 3 tablespoons oil or butter
    • 1 cup fine-diced onion 
    • 2 cloves garlic (minced)
    • 1 cup medium-diced celery
    • ¼-½ cup flour
    • 1 teaspoon chicken bouillon
    • 1 cup water
    • ¼ teaspoon dried thyme
    • 2 teaspoons kosher salt
    • 2 dried bay leaves
    • Ground pepper (to taste)
    • 2 cups medium-diced potatoes (Red or Yukon Gold)
    • 1 cup heavy cream
    • 4 dashes Worcestershire sauce

    Note:

    *Find a good brand that does not use artificial preservatives or MSG.  I used Bar Harbor.

    INSTRUCTIONS

    1. In a heavy-bottomed pot, brown the bits of bacon until crisp.  Discard rendered fat.
    2. Over medium heat, add oil or butter and sauté onions until caramelized for about 3 minutes.
    3. Add garlic and celery in.  Sauté for about 2 minutes.
    4. Add flour.  Stir it up and let it cook for about a minute.  The amount of flour will depend on how thick you want your chowder.
    5. Add clam juice (from bottles and strained from cans – about 3 cups total).
    6. Add chicken bouillon dissolved in a cup of water.
    7. Add thyme, bay leaves, salt, and ground pepper.
    8. Let it come to a boil then add potatoes in.  Lower the heat, cover, and let it simmer while potatoes cook (soft but firm) for about 15-20 minutes.
    9. Remove bay leaves.
    10. Add cream and clams.  Cook for just about 2 minutes.  Do not overcook.
    11. Add a few dashes of Worcestershire sauce.
    12. Taste and adjust seasonings.
    13. Serve and enjoy!
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