NEW ENGLAND CLAM CHOWDER – January 21 – New England Clam Chowder Day

Serves 8-12

[ingredients title=”Ingredients”]

• • 2 quarts half-and-half

• • 3 slices bacon

• • ½ stick butter

• • 2 celery sticks, diced

• • ½ yellow onion, diced

• • 2 cups red potatoes, diced

• • ½ teaspoon white pepper

• • ½ tablespoon black pepper

• • ½ tablespoon thyme

• • 2 6.5 ounce cans minced clams with juice

• • 1 bay leaf

• 1 cup flour plus additional if needed
• Parsley, optional

[/ingredients]

[directions title=”Instructions”]

1. 1. In a small pan over low heat add the half-and-half.  Slowly turn the heat to medium-high.

1. 1. Meanwhile, in a large skillet over medium heat cook the bacon until the fat is rendered.  Remove the bacon and save for another recipe.

1. 1. Add the butter, celery, onion, and red potatoes. Cook until the onions are translucent, about 5-8 minutes.

1. 1. Using a slotted spoon remove the solids and place in a large stock pot.  Add the heated half-and-half, white pepper, black pepper, thyme, clams, and bay leaf.  Turn the heat to medium-high.

1. 1. Add the flour to the large skillet and whisk until mixed.  Add to the large stock pot

1. 1. When the chowder thickens, about 2-3 minutes, turn the heat down to low and simmer for 30-45 minutes. NOTE: If the chowder doesn’t thicken remove some of the liquid and add a tablespoon of flour and whisk and add back, repeat if necessary.

1. Serve with parsley, if used.

[/directions]

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