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Ingredient
Creamy New England Clam Chowder
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Ingredient
2 tbsp
unsalted butter
2 piece
thick cut bacon, finely diced
1 cup
diced onion
1 clove
garlic, minced
3 tbsp
all-purpose flour
2 cup
bottled clam juice
1/3 cup
heavy cream
Cooking instructions
* Step 1
Cook the bacon and onion in butter on medium heat until bacon has rendered and onions are translucent and soft.
* Step 2
Mix in the minced garlic and heat, do not brown garlic, it will taste bitter if you do.
* Step 3
Whisk in the flour until no longer lumpy and cook a couple of minutes to remove the raw flour taste.
* Step 4
Strain the clams in a fine mesh strainer over a bowl to reserve the liquid.
* Step 5
Slowly add the juice from clams, and the 2 cups clam juice to the flour mixture stirring continuously.
* Step 6
Bring to a boil and whisking until smooth, thickened and creamy. Make sure you scrape the bottom good so it doesn't scorch.
* Step 7
Add the potatoes, and reduce to a simmer, stirring constantly until temp has come down.
* Step 8
When simmering, cook until potatoes are tender. When tender, add the clams and heavy cream.
* Step 9
Season with salt and pepper to taste. Can also sprinkle top with chives. It is good and looks pretty if you like. Also parsley is good.
* Step 10
Serve with oyster crackers, regular crackers or toasted French bread.
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