Friday, January 8, 2010

New England Clam Chowder { a creamy soup with bacon and potatoes}

My first attempt at clam chowder. It doesn't get any better than this! I'll never eat the canned stuff again.

4 servings
8 oz of canned clams (save the juice)
1 small onion chopped
3 slices of bacon chopped
1 tablespoon olive oil
2 potatoes diced
1 1/2 cups milk
1 bay leaf
1/2 teaspoon dry thyme
3/4 cup heavy cream
1 heaping teaspoon flour
salt & pepper
fresh or dry parsley for garnish


In a non stick pot, brown onions & bacon in oil.
Add potatoes and stir.

Add the saved clam juice (however much is in the can), and the milk. Stir well.

Simmer until the potatoes are tender, 10 minutes or so.

Add the clams and cook for 10 more minutes.

With a fork, beat the flour into the cream until the lumps are gone. Add some of the hot soup liquid to the cream and stir. Pour the flour mixture into the pot. It should thicken slightly but not too much.

At the last minute remove the bayleaf and add the parsley. Serve hot!

Update: 1/28/2011 - Since I posted the recipe, I've tried something new with this soup and found that adding a small bottle (about 1 cup) of clam juice more to the soup makes it even better.  And what would an update be without another picture? 

- clam chowder -

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