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NEW ENGLAND CLAM CHOWDER

Active Time : 30 minutes
Total Time : 30 minutes
Serves : 8 servings
INGREDIENTS
  • 1 pound russet potatoes peeled, cut into 1/2-inch cubes
  • 2 cups chicken broth
  • 1 cup bottled clam juice
  • 4 slices bacon chopped
  • 2 cups chopped onion
  • 1 cup chopped celery
  • 2 teaspoons chopped garlic
  • 2 tablespoons all-purpose flour
  • 2 10 ounce cans chopped clams in juice
  • 2 cups heavy whipping cream
  • - soup & oyster crackers
DIRECTIONS

In medium saucepan over medium heat, combine potatoes, chicken broth and clam juice; bring to a boil. Reduce heat; simmer 10 minutes or until potatoes are tender. Set aside.

Meanwhile, in large saucepan or Dutch oven over medium heat, sauté bacon until it begins to brown. Add in onions, celery and garlic; salt and pepper to taste. Sauté until vegetables are softened.

Stir in flour; cook 1 minute. Gradually whisk in broth from potatoes; add potatoes, clams with juice and cream; salt and pepper to taste. Bring to a simmer; simmer 5 minutes, stirring frequently.

Serve chowder with crackers.